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diff --git a/.gitattributes b/.gitattributes new file mode 100644 index 0000000..d7b82bc --- /dev/null +++ b/.gitattributes @@ -0,0 +1,4 @@ +*.txt text eol=lf +*.htm text eol=lf +*.html text eol=lf +*.md text eol=lf diff --git a/LICENSE.txt b/LICENSE.txt new file mode 100644 index 0000000..6312041 --- /dev/null +++ b/LICENSE.txt @@ -0,0 +1,11 @@ +This eBook, including all associated images, markup, improvements, +metadata, and any other content or labor, has been confirmed to be +in the PUBLIC DOMAIN IN THE UNITED STATES. + +Procedures for determining public domain status are described in +the "Copyright How-To" at https://www.gutenberg.org. + +No investigation has been made concerning possible copyrights in +jurisdictions other than the United States. Anyone seeking to utilize +this eBook outside of the United States should confirm copyright +status under the laws that apply to them. diff --git a/README.md b/README.md new file mode 100644 index 0000000..1d9f01c --- /dev/null +++ b/README.md @@ -0,0 +1,2 @@ +Project Gutenberg (https://www.gutenberg.org) public repository for +eBook #65506 (https://www.gutenberg.org/ebooks/65506) diff --git a/old/65506-0.txt b/old/65506-0.txt deleted file mode 100644 index d2969c1..0000000 --- a/old/65506-0.txt +++ /dev/null @@ -1,1885 +0,0 @@ -The Project Gutenberg eBook of A Short Cut to Better Jams and Jellies, by -Anonymous - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online at -www.gutenberg.org. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: A Short Cut to Better Jams and Jellies - -Author: Anonymous - -Release Date: June 4, 2021 [eBook #65506] - -Language: English - -Character set encoding: UTF-8 - -Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed - Proofreading Team at https://www.pgdp.net - -*** START OF THE PROJECT GUTENBERG EBOOK A SHORT CUT TO BETTER JAMS AND -JELLIES *** - - - - - _A SHORT CUT to_ - Better Jams and Jellies - - - Perfect Jams and Jellies PAGE 31 - The Short-Boil Method 31 - Steps to Follow 4-5 - Jelly Recipes 6-16 - Jam Recipes 19-30 - Do’s and Don’ts 17-18 - - - Certo Division of General Foods Corporation - Fairport, N.Y., U. S. A. - Copyrighted 1943, U. S. A., General Foods Corp. - - - - - INDEX TO JELLY RECIPES - - - PAGE - Apple Jelly 11 - Apricot Jelly 15 - Beach Plum Jelly 12 - Blackberry Jelly 8 - Blueberry and Sour Cherry Jelly 15 - Boysenberry Jelly 8 - Canned Fruit Jelly 8 - Cherry, Sour, Jelly 8 - Cherry, Sour, and Blueberry Jelly 15 - Cherry, Sour, and Gooseberry Jelly 16 - Cherry, Wild, Jelly 14 - Chokecherry Jelly 14 - Crabapple Jelly 11 - Cranberry and Quince Jelly 13 - Currant, Red, Jelly 7 - Currant and Raspberry Jelly 9 - Currant and Strawberry Jelly 14 - Dewberry Jelly 8 - Elderberry Jelly 9 - Gooseberry Jelly 12 - Gooseberry and Sour Cherry Jelly 16 - Grape Jelly 7, 10 - Grape Jelly, Bottled Juice 10 - Grapefruit Jelly 11 - Guava Jelly 13 - Lime Jelly 16 - Loganberry Jelly 8 - Mint Jelly 12 - Peach Jelly 11 - Pineapple Jelly 15 - Plum Jelly 10 - Pomegranate Jelly 16 - Prune Jelly 10 - Quince Jelly 13 - Quince and Cranberry Jelly 13 - Raspberry, Black, Jelly 9 - Raspberry, Red, Jelly 8 - Raspberry and Currant Jelly 9 - Rhubarb Jelly 9 - Rhubarb and Strawberry Jelly 14 - Strawberry Jelly 6, 8 - Strawberry and Currant Jelly 14 - Youngberry Jelly 8 - - -To obtain additional local-fruit recipes write General Foods, 250 Park -Ave., New York, N. Y. - - - - - INDEX TO JAMS ... RELISHES MARMALADES ... CONSERVES - - - PAGE - Apricot Jam 22 - Apricot, Dried, and Pineapple Jam 24 - Blackberry Jam 19 - Blueberry Jam 24 - Blueberry and Raspberry Jam 30 - Boysenberry Jam 19 - Canned Fruit Jam 19 - Cherry Conserve 26 - Cherry Jam 26 - Cranberry Conserve 28 - Cranberry Jam 28 - Cranberry Marmalade 28 - Currant, Red, Jam 20 - Currant and Raspberry Jam 21 - Currant Relish 20 - Dewberry Jam 19 - Fig Jam 23 - Ginger Marmalade 28 - Gooseberry Jam 20 - Gooseberry and Raspberry Jam 23 - Grape Butter 7 - Grape Conserve 25 - Grape Jam 22 - Grapefruit Marmalade 27 - Huckleberry Jam 24 - Loganberry Jam 29 - Orange Marmalade 27 - Orange and Grapefruit Marmalade 27 - Peach Jam 20 - Peach Marmalade 25 - Pear Jam 20 - Pineapple, Canned, Jam 30 - Pineapple, Fresh, Jam 21 - Pineapple and Apricot, Dried, Jam 24 - Pineapple and Strawberry Jam 24 - Plum Jam 26 - Prune Jam 26 - Quince Jam 27 - Raspberry Jam 29 - Raspberry and Blueberry Jam 30 - Raspberry and Currant Jam 21 - Raspberry and Gooseberry Jam 23 - Rhubarb Jam 21 - Rhubarb and Strawberry Jam 30 - Strawberry Jam 6, 19 - Strawberry and Pineapple Jam 24 - Tomato Relish 29 - Youngberry Jam 19 - - - - - THE STEPS TO FOLLOW - - - [Illustration: untitled] - - [Illustration: untitled] - -1. Prepare Fruit: Select fully ripe fruit. Wash, then prepare exactly as -recipe directs. If fruit lacks tartness add ¼ cup lemon juice when -adding sugar. For separating juice for jelly, use 1-yard square of -Canton flannel, spread over colander. Place prepared fruit in cloth, -bring corners together and twist while pressing down on bag. To make -jellies from dripped juice, use twice amount of fruit called for in -recipe. - - [Illustration: untitled] - - [Illustration: untitled] - -2. Prepare Glasses: Wash, scald, and drain the glasses and tin covers -needed, and melt paraffin in a small pot over hot water while making -jelly or jam. Use new paraffin; old paraffin often causes spoilage. If -tin covers are not available, cut out circles of paper to paste over -tops of glasses. - - [Illustration: untitled] - - [Illustration: untitled] - -3. Measure Sugar and Fruit: Use the same standard measuring cup, holding -½ pint, level full, for both sugar and fruit. If sugar is weighed, weigh -fruit also. To measure fruit for jam, pack solidly into cup until juice -and fruit come to top. If there is a slight shortage, fill last cup, or -fraction of cup, with water. If not quite enough juice for jelly, mix -water with pulp in jelly bag and squeeze again. - - [Illustration: untitled] - - [Illustration: untitled] - -4. Cook Rapidly: For quickest jelly making, use an aluminum kettle or -saucepan—6 to 8 quart size. The kettle or saucepan should be less than -one-half full of sugar and fruit to permit a _full rolling boil_, a boil -which cannot be stirred down. Use hottest flame. If fire is slow, keep -kettle covered after sugar is dissolved until mixture comes to a boil. -Stir while coming to a boil, and while boiling. - - [Illustration: untitled] - - [Illustration: untitled] - -5. Add Certo: For _jelly, add Certo as soon as fruit juice and sugar -mixture comes to a boil_; then bring to a full rolling boil and boil -hard for exactly ½ minute, stirring constantly. For _jam_, cook fruit -and sugar mixture at full rolling boil for exactly 1 minute, stirring -constantly; then _remove from fire and stir in Certo_. Time boil by the -clock. - - [Illustration: untitled] - - [Illustration: untitled] - -6. Skim, Pour, Paraffin: Skim jelly and pour directly from saucepan into -clean, freshly scalded glasses. Skim and stir jam for 5 minutes by -turns. This cooling helps prevent floating fruit. Ladle into glasses. -Leave ½-inch space at top of each glass. Cover at once with ⅛ inch of -hot paraffin. When cool, cover glasses with scalded tin covers or -tightly pasted paper covers. Be sure to store in cool, dry place. - - New Certo Users: Read carefully pages 4, 5, 17, 18, 31. - - - - - TO MAKE JELLY and JAM TOGETHER - - -The recipes on this page and the next show how to make both jelly and -jam from the same batch of fruit. Here is the very latest short-cut in -jelly making applied to the two most popular fruits—strawberries and -grapes. - - -STRAWBERRY JELLY AND JAM - - - SPARKLING STRAWBERRY JELLY - _(also see page 8)_ - - 4 cups (2 lbs.) berry juice - 7½ cups (3¼ lbs.) sugar - 1 bottle Certo - -To prepare juice, place 5 quarts uncrushed strawberries in kettle. Add ½ -cup sugar and mix. This sugar is in addition to 7½ cups specified above. -Cover kettle and heat gently until juice starts to flow, then bring just -to the simmering point. Place in colander or sieve lined with double -layer of cheesecloth. Drain 4 cups juice. (Use remaining fruit for Whole -Strawberry Jam below.) Measure sugar and juice into large saucepan and -mix. Bring to a boil over hottest fire and at once add Certo, stirring -constantly. Then bring to a _full rolling boil_ and boil hard ½ minute. -Remove from fire, skim, pour quickly. Paraffin at once. Makes about 11 -glasses (6 fluid ounces each). - - - WHOLE STRAWBERRY JAM - _(also see page 19)_ - - 4 cups (2 lbs.) strawberries - 7 cups (3 lbs.) sugar - ½ bottle Certo - -To prepare fruit, use strawberries remaining from Sparkling Jelly above. -Measure sugar and strawberries into large kettle, filling up last cup -with the excess juice, if necessary. Mix well and bring to a _full -rolling boil_ over hottest fire. Stir constantly before and while -boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir -and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 10 -glasses (6 fluid ounces each). - - -CONCORD GRAPE JELLY AND BUTTER - - - CONCORD GRAPE JELLY - _(also see page 10)_ - - 4 cups (2 lbs.) juice - 7 cups (3 lbs.) sugar - ½ bottle Certo - -To prepare juice, stem about 5½ pounds fully ripe grapes and crush -thoroughly. Add ½ cup water, cover, and simmer 5 minutes. Place in large -sieve lined with double layer of cheesecloth. Drain 4 cups juice. -(Remove cheesecloth and use fruit remaining in sieve for Concord Grape -Butter below.) Measure sugar and juice into large saucepan and mix. -Bring to a boil over hottest fire; at once add Certo, stirring -constantly. Then bring to a _full rolling boil_ and boil hard ½ minute. -Remove from fire, skim, pour quickly. Paraffin at once. Makes about 10 -glasses (6 fluid ounces each). - - - CONCORD GRAPE BUTTER - (_also see page 22)_ - - 5 cups (2½ lbs.) prepared pulp - 7½ cups (3¼ lbs.) sugar - ½ bottle Certo - -To prepare pulp, rub grapes, remaining from Concord Grape Jelly above, -through sieve. Measure sugar and prepared pulp into large kettle. If -necessary, fill up last cup with the excess juice or water. Mix well and -bring to a _full rolling boil_ over hottest fire. Stir constantly before -and while boiling. Boil hard 1 minute. Remove from fire and stir in -Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. -Makes about 12 glasses (6 fluid ounces each). - - -RED CURRANT JELLY - - 5 cups (2½ lbs.) juice - 7 cups (3 lbs.) sugar - ½ bottle Certo - -To prepare juice, crush about 4 pounds fully ripe fruit. Add 1 cup -water, bring to a boil, cover, and simmer 10 minutes. Place fruit in -jelly cloth or bag and squeeze out juice. Measure sugar and juice into -large saucepan and mix. Bring to a boil over hottest fire and at once -add Certo, stirring constantly. Then bring to a _full rolling boil_ and -boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at -once. Makes about 11 glasses (6 fluid ounces each). - - -BLACKBERRY JELLY -BOYSENBERRY JELLY -DEWBERRY JELLY -LOGANBERRY JELLY -RED RASPBERRY JELLY -STRAWBERRY JELLY -YOUNGBERRY JELLY - - 4 cups (2 lbs.) juice - 7½ cups (3¼ lbs.) sugar - 1 bottle Certo - -To prepare juice, crush thoroughly or grind about 3 quarts fully ripe -berries. Place in jelly cloth or bag and squeeze out juice. (If berries -lack tartness substitute ¼ cup lemon juice for ¼ cup prepared juice.) -Measure sugar and juice into large saucepan and mix. Bring to a boil -over hottest fire and at once add Certo, stirring constantly. Then bring -to a _full rolling boil_ and boil hard ½ minute. Remove from fire, skim, -pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces -each). - - -SOUR CHERRY JELLY - - 3½ cups (1¾ lbs.) juice - 7 cups (3 lbs.) sugar - 1 bottle Certo - -To prepare juice, stem and crush about 3 pounds fully ripe cherries. Do -not pit. Add ½ cup water, bring to a boil, cover, and simmer 10 minutes. -(For stronger cherry flavor, add ¼ teaspoon almond extract before -pouring.) Place fruit in jelly cloth or bag and squeeze out juice. -Measure sugar and juice into large saucepan and mix. Bring to a boil -over hottest fire and at once add Certo, stirring constantly. Then bring -to a _full rolling boil_ and boil hard ½ minute. Remove from fire, skim, -pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid ounces -each). - - -JELLY FROM CANNED FRUIT JUICE - -Use _unsweetened_ juice. Follow recipe for fresh fruit jelly, -substituting ¼ cup strained lemon juice for ¼ cup of the fruit juice -specified. For fresh fruit jelly recipes, see Index to Jelly Recipes -(page 2). - - -ELDERBERRY JELLY -BLACK RASPBERRY JELLY - - 3½ cups (1¾ lbs.) berry juice - ½ cup lemon juice - 7½ cups (3¼ lbs.) sugar - 1 bottle Certo - -To prepare juice, remove larger stems from about 4 pounds fully ripe -berries; place in saucepan and crush. Heat gently until juice starts to -flow, then simmer, covered, 15 minutes. Place in jelly cloth or bag and -squeeze out juice. Squeeze and strain juice from 4 medium lemons. -Measure sugar and juice into large saucepan and mix. Bring to a boil -over hottest fire and at once add Certo, stirring constantly. Then bring -to a _full rolling boil_ and boil hard ½ minute. Remove the saucepan -from fire, skim, pour quickly. Paraffin at once. Makes about 11 glasses -(6 fluid ounces each). - - -RED RASPBERRY AND CURRANT JELLY - - 4½ cups (2¼ lbs.) juice - 7 cups (3 lbs.) sugar - ½ bottle Certo - -To prepare juice, crush thoroughly about 1½ pounds fully ripe currants. -Add ½ cup water, bring to a boil. Crush thoroughly 1½ quarts fully ripe -raspberries. Place fruits in jelly cloth or bag and squeeze out juice. -Measure sugar and juice into large saucepan; mix. Bring to a boil over -hottest fire and at once add Certo, stirring constantly. Then bring to a -_full rolling boil_ and boil hard ½ minute. Remove from fire, skim, pour -quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each). - - -RHUBARB JELLY - - 3½ cups (1¾ lbs.) juice - 7½ cups (3¼ lbs.) sugar - 1 bottle Certo - -To prepare juice, cut about 3 pounds of fully ripe red-stalked rhubarb -into 1-inch pieces and put through food chopper. Place fruit in jelly -cloth or bag and squeeze out juice. Measure sugar and juice into large -saucepan and mix. Bring to a boil over hottest fire and at once add -Certo, stirring constantly. Then bring to a _full rolling boil_ and boil -hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at once. -Makes about 11 glasses (6 fluid ounces each). - - -GRAPE JELLY - - 4 cups (2 lbs.) juice - 7 cups (3 lbs.) sugar - ½ bottle Certo - -To prepare juice, stem about 3 pounds fully ripe grapes. Crush -thoroughly. Add ½ cup water, bring to a boil, cover, and simmer 10 -minutes. Place in jelly bag and squeeze out juice. (Concord grapes give -best color and flavor. If Malagas or other tight-skinned grapes are -used, use 3½ cups grape juice, and add juice of 2 medium lemons.) -Measure sugar and juice into large saucepan and mix. Bring to a boil -over hottest fire and at once add Certo, stirring constantly. Then bring -to a _full rolling boil_ and boil hard ½ minute. Remove from fire, skim, -pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid ounces -each). - - -GRAPE JELLY FROM BOTTLED JUICE - - 2 cups (1 lb.) juice - 3 cups (1¼ lbs.) sugar - ½ bottle Certo - -Measure sugar and juice into large saucepan and mix. (If unsweetened -juice is used increase sugar by ½ cup.) Bring to a boil over hottest -fire and at once add Certo, stirring constantly. Then bring to a _full -rolling boil_ and boil hard ½ minute. Remove from fire, skim, pour -quickly. Paraffin at once. Makes about 5 glasses (6 fluid ounces each). - - -PLUM JELLY -PRUNE JELLY - - 4 cups (2 lbs.) juice - 7½ cups (3¼ lbs.) sugar - ½ bottle Certo - -To prepare juice, crush thoroughly about 4 pounds fully ripe fruit. Do -not peel or pit. Add 1 cup water, bring to a boil, cover, and simmer 10 -minutes. Place in jelly cloth or bag; squeeze out juice. (Sour, -cling-stone plums make best jelly. If sweet plums or free-stone prunes -are used, substitute ½ cup strained lemon juice for ½ cup of the plum -juice specified.) Measure sugar and juice into large saucepan and mix. -Bring to a boil over hottest fire and at once add Certo, stirring -constantly. Then bring to a _full rolling boil_ and boil hard ½ minute. -Remove from fire, skim, pour quickly. Paraffin at once. Makes about 11 -glasses (6 fluid ounces each). - - -GRAPEFRUIT JELLY - - 3½ cups (1¾ lbs.) juice - 7 cups (3 lbs.) sugar - 1 bottle Certo - -To prepare juice, grate rind from 4 medium grapefruit, and squeeze out -juice. Add juice to grated rind and let stand for 10 minutes. Press -juice through small cloth. Measure sugar and juice into large saucepan -and mix. Bring to a boil over hottest fire and at once add Certo, -stirring constantly. Then bring to a _full rolling boil_ and boil hard ½ -minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes -about 10 glasses (6 fluid ounces each). - - -PEACH JELLY - - 3 cups (1½ lbs.) juice - 6½ cups (2¾ lbs.) sugar - 1 bottle Certo - -To prepare juice, remove pits from about 3½ pounds peaches. Do not peel. -Crush peaches thoroughly. Add ½ cup water, bring to a boil, cover, and -simmer 5 minutes. Place fruit in jelly cloth or bag and squeeze out -juice. Measure sugar and juice into large saucepan and mix. Bring to a -boil over hottest fire and at once add Certo, stirring constantly. Then -bring to a _full rolling boil_ and boil hard ½ minute. Remove from fire, -skim, pour quickly. Paraffin at once. Makes about 9 glasses (6 fluid -ounces each). - - -APPLE JELLY (From Fresh, Tart Apples) -CRABAPPLE JELLY - - 5 cups (2½ lbs.) juice - 7½ cups (3¼ lbs.) sugar - ½ bottle Certo - -To prepare juice, remove blossom and stem ends from about 3½ pounds -fully ripe fruit, and cut apples in small pieces. Do not peel or core. -Add 3 cups water, cover, and simmer 10 minutes. Crush with masher, and -simmer, covered, 5 minutes longer. (With soft, very sweet apples, add -juice of 1 lemon to prepared juice before measuring.) Place fruit in -jelly cloth or bag and squeeze out juice. Measure sugar and juice into -large saucepan and mix. Bring to a boil over hottest fire and at once -add Certo, stirring constantly. Then bring to a _full rolling boil_ and -boil hard ½ minute. Remove from fire, skim, pour quickly. Paraffin at -once. Makes about 12 glasses (6 fluid ounces each). - - -MINT JELLY - - ½ cup apple vinegar - 1¼ cups water - 3½ cups (1½ lbs.) sugar - Green coloring - ½ bottle Certo - -Wash 1 packed cup spearmint leaves and stems. Place in saucepan and -crush. Add vinegar and water. Bring quickly to a boil; remove from fire. -Cover and let stand 10 minutes. Add sugar and mix. Bring to a boil over -hottest fire, during which time add green coloring. Use coloring which -fruit acids do not fade. As soon as mixture boils, add Certo, stirring -constantly. Then bring to a _full rolling boil_ and boil hard ½ minute. -Remove from fire and skim. Strain hot jelly into glasses. Paraffin at -once. Makes about 5 glasses (6 fluid ounces each). - -Or omit mint leaves and add ½ to 1½ teaspoons spearmint extract after -jelly is removed from fire. - - -GOOSEBERRY JELLY - - 4 cups (2 lbs.) juice - 7 cups (3 lbs.) sugar - ½ bottle Certo - -To prepare juice, crush thoroughly about 3 pounds fully ripe -gooseberries. Add ½ cup water, bring to a boil, cover and simmer 10 -minutes. Place in jelly bag and squeeze out juice. Measure sugar and -juice into large saucepan and mix. Bring to a boil over hottest fire and -at once add Certo, stirring constantly. Then bring to a _full rolling -boil_ and boil hard ½ minute. Remove from fire, skim, pour quickly. -Paraffin at once. Makes about 10 glasses (6 fluid ounces each). - - -BEACH PLUM JELLY - - 4 cups (2 lbs.) juice - 7½ cups (3¼ lbs.) sugar - ½ bottle Certo - -To prepare juice, crush thoroughly (do not pit or peel) about 4 pounds -fully ripe fruit. Add 3½ cups water, bring to a boil, and simmer, -covered, 30 minutes. Place in jelly cloth or bag and squeeze out juice. -Measure sugar and juice into large saucepan and mix. Bring to a boil -over hottest fire and at once add Certo, stirring constantly. Then bring -to a _full rolling boil_ and boil hard ½ minute. Remove from fire, skim, -pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces -each). - - -QUINCE JELLY - - 4½ cups (2¼ lbs.) juice - 7½ cups (3¼ lbs.) sugar - ½ bottle Certo - -To prepare juice, remove blossom and stem ends from about 3 pounds fully -ripe quinces. Do not peel. Grind; add 4½ cups water. Simmer, covered, 15 -minutes. Place in jelly cloth; squeeze out juice. (If fruit lacks -tartness, add 2 tablespoons lemon juice to quince juice before -measuring.) Measure sugar and juice into large saucepan; mix. Bring to a -boil over hottest fire and at once add Certo, stirring constantly. Bring -to a _full rolling boil_ and boil hard ½ minute. Remove from fire, skim, -pour quickly. Paraffin at once. Makes 11 glasses (6 fluid ounces each). - - -QUINCE AND CRANBERRY JELLY - - 4½ cups (2¼ lbs.) juice - 7 cups (3 lbs.) sugar - ½ bottle Certo - -To prepare juice, remove cores, blossom and stem ends from about 1½ -pounds fully ripe quinces. Do not peel. Grind fine; add 1 pound fully -ripe cranberries and 4½ cups water; bring to a boil, and simmer, -covered, 15 minutes. Place fruits in jelly cloth and squeeze out juice. -Measure sugar and juice into large saucepan; mix. Bring to a boil over -hottest fire and at once add Certo, stirring constantly. Then bring to a -_full rolling boil_ and boil hard ½ minute. Remove from fire, skim, pour -quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each). - - -GUAVA JELLY - - 3½ cups (1¾ lbs.) guava juice - ½ cup lemon juice - 7 cups (3 lbs.) sugar - ½ bottle Certo - -To prepare juice, slice thin about 2 pounds fully ripe guavas. Add 2¼ -cups boiling water and crush thoroughly 5 minutes. Place in jelly bag; -squeeze out juice. Squeeze and strain juice from 4 medium lemons. (Add -red coloring, if desired.) Measure sugar and juice into large saucepan; -mix. Bring to a boil over hottest fire, and at once add Certo, stirring -constantly. Bring to a _full rolling boil_ and boil hard ½ minute. -Remove from fire, skim, pour quickly. Paraffin at once. Makes about 10 -glasses (6 fluid ounces each). - - -WILD CHERRY JELLY -CHOKECHERRY JELLY - - 3 cups (1½ lbs.) juice - 6½ cups (2¾ lbs.) sugar - 1 bottle Certo - -To prepare juice, stem about 3 pounds fully ripe cherries. Add 3 cups -water. Bring to a boil, cover, and simmer 15 minutes. (For strong cherry -pit flavor, add 4 tablespoons crushed pits during simmering, or ¼ -teaspoon almond extract before pouring.) Place fruit in jelly cloth or -bag and squeeze out juice. Measure sugar and juice into large saucepan -and mix. Bring to a boil over hottest fire and at once add Certo, -stirring constantly. Then bring to a _full rolling boil_ and boil hard ½ -minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes -about 9 glasses (6 fluid ounces each). - - -RHUBARB AND STRAWBERRY JELLY - - 4 cups (2 lbs.) juice - 8 cups (3½ lbs.) sugar - 1 bottle Certo - -To prepare juice, cut about 1 pound fully ripe rhubarb in 1-inch pieces -and put through food chopper. Crush thoroughly or grind about 2 quarts -fully ripe strawberries. Combine fruits; place in jelly bag and squeeze -out juice. Measure sugar and juice into large saucepan and mix. Bring to -a boil over hottest fire and at once add Certo, stirring constantly. -Then bring to a _full rolling boil_ and boil hard ½ minute. Remove from -fire, skim, pour quickly. Paraffin at once. Makes about 12 glasses (6 -fluid ounces each). - - -CURRANT AND STRAWBERRY JELLY - - 4½ cups (2¼ lbs.) juice - 7½ cups (3¼ lbs.) sugar - ½ bottle Certo - -To prepare juice, crush thoroughly about 1½ pounds fully ripe currants. -Add ½ cup water and bring to a boil. Crush thoroughly or grind about 1½ -quarts fully ripe strawberries. Combine fruits; place in jelly cloth or -bag and squeeze out juice. Measure sugar and juice into large saucepan -and mix. Bring to a boil over hottest fire and at once add Certo, -stirring constantly. Then bring to a _full rolling boil_ and boil hard ½ -minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes -about 11 glasses (6 fluid ounces each). - - -APRICOT JELLY - - 3½ cups (1¾ lbs.) apricot juice - ½ cup lemon juice - 7 cups (3 lbs.) sugar - 1 bottle Certo - -To prepare juice, pit (do not peel) about 5 pounds fully ripe apricots. -Add ¾ cup water, bring to a boil, and simmer, uncovered, 20 minutes. -Place in jelly cloth or bag and squeeze out juice. Squeeze and strain -juice from 4 medium lemons. Measure sugar and juice into large saucepan -and mix. Bring to a boil over hottest fire and at once add Certo, -stirring constantly. Then bring to a _full rolling boil_ and boil hard ½ -minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes -about 11 glasses (6 fluid ounces each). - - -BLUEBERRY AND SOUR CHERRY JELLY - - 3½ cups (1¾ lbs.) juice - 7 cups (3 lbs.) sugar - 1 bottle Certo - -To prepare juice, crush about 1 quart fully ripe blueberries. Stem and -crush about 2 pounds fully ripe cherries. Do not pit. Add ¼ cup water, -bring to a boil, and simmer, covered, 10 minutes. Place fruits in jelly -cloth and squeeze out juice. Measure sugar and juice into large -saucepan, mix. Bring to a boil over hottest fire and at once add Certo, -stirring constantly. Then bring to a _full rolling boil_ and boil hard ½ -minute. Remove from fire, skim, pour quickly. Paraffin at once. Makes -about 10 glasses (6 fluid ounces each). - - -PINEAPPLE JELLY - - 3 cups (1½ lbs.) juice - 6½ cups (2¾ lbs.) sugar - 1 bottle Certo - -To prepare juice, pare 2 medium, fully ripe pineapples. Chop very fine -or grind. Place in jelly cloth or bag and squeeze out juice. Measure -sugar and juice into large saucepan and mix. Bring to a boil over -hottest fire and at once add Certo, stirring constantly. Then bring to a -_full rolling boil_ and boil hard ½ minute. Remove from fire, skim, pour -quickly. Paraffin at once. Makes about 9 glasses (6 fluid ounces each). - - -SOUR CHERRY AND GOOSEBERRY JELLY - - 4 cups (2 lbs.) juice - 7 cups (3 lbs.) sugar - 1 bottle Certo - -To prepare juice, stem (do not pit) and crush about 2 pounds fully ripe -cherries. Crush about 1½ pounds fully ripe gooseberries. Combine fruits. -Add ¼ cup water, bring to a boil, cover, and simmer 10 minutes. Place -fruit in jelly cloth or bag and squeeze out juice. Measure sugar and -juice into large saucepan and mix. Bring to a boil over hottest fire and -at once add Certo, stirring constantly. Then bring to a _full rolling -boil_ and boil hard ½ minute. Remove from fire, skim, pour quickly. -Paraffin hot jelly at once. Makes about 11 glasses (6 fluid ounces -each). - - -LIME JELLY - - ¾ cup (⅜ lb.) juice - 1¾ cups water - 4 cups (1¾ lbs.) sugar - Green coloring - ½ bottle Certo - -To prepare juice, grate rind from 5 limes and squeeze juice from 8 to -10. Add juice to grated rinds and let stand 10 minutes. Press juice -through small cloth. Measure sugar, juice, and water into large saucepan -and mix. Bring to a boil over hottest fire. While mixture is coming to a -boil, add coloring to give desired shade. Use coloring which fruit acids -do not fade. As soon as mixture boils, add Certo, stirring constantly. -Then bring to a _full rolling boil_ and boil hard for ½ minute. Remove -from fire, skim, pour quickly. Paraffin at once. Makes about 6 glasses -(6 fluid ounces each). - - -POMEGRANATE JELLY - - 4 cups (2 lbs.) juice - 7½ cups (3¼ lbs.) sugar - 1 bottle Certo - -To prepare juice, separate and crush the edible portion of 10 to 12 -fully ripe pomegranates. Do not remove seeds. Place in jelly bag and -squeeze out juice. Measure sugar and juice into large saucepan and mix. -Bring to a boil over hottest fire and at once add Certo, stirring -constantly. Then bring to a _full rolling boil_ and boil hard ½ minute. -Remove from fire, skim, pour quickly. Paraffin hot jelly at once. Makes -about 11 glasses (6 fluid ounces each). - - - - - IMPORTANT DO’S AND DON’TS FOR JELLY MAKERS - - -DON’T—double Certo recipes. Better color and flavor and more certain -results are obtained from single batches. - -DO—use fully ripe fruit of the best possible color and flavor. Taste -fruit, and if it lacks tartness, add the juice of 2 medium lemons (¼ -cup) when adding sugar. - -DO—prepare fruit exactly as the recipes direct. Do not simmer before -crushing or squeezing unless recipes specify cooking. For crushing -fruit, a food chopper is convenient. - -DO—measure sugar and fruit exactly with the same standard ½-pint -measuring cup, level full; or weigh both. A standard measuring cup holds -½ pint sugar (7 oz. by weight) or ½ pint fruit or juice (8 oz. by -weight). - -DO—use a large enough kettle so that your mixture has room enough to -boil _hard_. A kettle of 6- to 8-quart capacity is recommended. If the -6-quart size is used for jam, add ¼ teaspoon butter with sugar to reduce -foaming. - -DON’T—confuse a gentle simmering boil with the _full rolling boil_ -specified in Certo recipes. A full rolling boil is a high, tumbling boil -that cannot be stirred down. - -DO—time the full rolling boil by the clock. - -DO—stir and skim jams by turns for just 5 minutes before pouring. This -slight cooling helps prevent floating fruit. - -DON’T—expose jellies and jams to dust or dampness after they are made. -Spoilage is caused by the growth of yeast and mold plants, which are -usually carried by dust. Use clean glasses, new paraffin, and clean -covers. Paraffin hot jelly and jam at once. Fill glasses only to within -½ inch of top. Store in a cool, dry place. - -DON’T—judge the texture of your jellies or jams too hastily. Certo -recipes are designed to give an ideal set at the time they are most apt -to be used. Many grow progressively firmer for a week to a month after -they are made. - - - - - NEWS ABOUT PECTIN - - -Do you know that pectin, which helps you make delicious jams and -jellies, plays a role in medicine, too? - -DOCTORS have long used apple pectin in the treatment of -diarrhea—especially with young children. Good results here have led to -further discoveries of the effectiveness of pectin in the treatment of -many intestinal disorders and also in the dressing of wounds and burns. -Pectin made by the makers of Certo is being used in several of these -scientific studies. - -BECAUSE this is a subject of active scientific interest, it seems to us -news in which you might be interested. These facts are given solely as a -matter of information. The makers of Certo wish neither to prescribe nor -recommend. - - -BLACKBERRY JAM -BOYSENBERRY JAM -DEWBERRY JAM -CRUSHED STRAWBERRY JAM -YOUNGBERRY JAM - - 4 cups (2 lbs.) prepared fruit - 7 cups (3 lbs.) sugar - ½ bottle Certo - -To prepare fruit, grind about 2 quarts fully ripe berries, or crush -completely one layer at a time so that each berry is reduced to a pulp. -Measure sugar and prepared fruit into large kettle, mix well, and bring -to a _full rolling boil_ over hottest fire. Stir constantly before and -while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. -Stir and skim for just 5 minutes to cool slightly to prevent floating -fruit. Pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid -ounces each). - -• New combination jams: Use above recipe, preparing 4 cups fruit from a -2-quart mixture of two or more of the berries listed above. - - -SLICED STRAWBERRY JAM - - 4 cups (2 lbs.) prepared fruit - 6 cups (2 lbs. 10 oz.) sugar - ½ bottle Certo - -To prepare fruit, cut about 2 quarts fully ripe berries in halves -lengthwise; large berries in quarters. Add 1 cup sugar, mix and let -stand 15 minutes. This cup of sugar is in addition to the 6 cups -specified above. Measure sugar and prepared fruit into large kettle, -packing fruit into cup; mix well, and bring to a _full rolling boil_ -over hottest fire. Stir constantly before and while boiling. Boil hard 1 -minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. -Pour quickly. Paraffin at once. Makes about 9 glasses (6 fluid ounces -each). - - -JAM FROM CANNED FRUIT - -Use _unsweetened_ fruit. Follow recipe for fresh fruit jam, substituting -¼ cup lemon juice for ¼ cup of the prepared fruit specified. For fresh -fruit jam recipes, see Index to Jam Recipes (page 3). - - -RED CURRANT JAM -GOOSEBERRY JAM - - 4 cups (2 lbs.) prepared fruit - 7½ cups (3¼ lbs.) sugar - ½ bottle Certo - -To prepare fruit, crush thoroughly or grind about 2 pounds fully ripe -fruit. Measure sugar and prepared fruit into large kettle, mix well, and -bring to a _full rolling boil_ over hottest fire. Stir constantly before -and while boiling. Boil hard 1 minute. Remove from fire and stir in -Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. -Makes about 11 glasses (6 fluid ounces each). - - -SPICED CURRANT RELISH - - 4 cups (2 lbs.) prepared fruit - 7½ cups (3¼ lbs.) sugar - ½ bottle Certo - -To prepare fruit, crush thoroughly or grind about 2 pounds fully ripe -currants. Add 1 teaspoon cloves and 1 teaspoon cinnamon, ¼ cup water and -¼ cup vinegar. Bring to a boil; simmer, covered, 10 minutes. Measure -sugar into large kettle. Add prepared fruit; mix well and bring to a -_full rolling boil_ over hottest fire. Stir constantly before and while -boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir -and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 11 -glasses (6 fluid ounces each). - - -PEACH JAM -PEAR JAM - - 4 cups (2 lbs.) prepared fruit - 7½ cups (3¼ lbs.) sugar - 1 bottle Certo - -To prepare fruit, peel about 3 pounds fully ripe fruit. Grind or chop -very fine. If desired, about 3 teaspoons spice may be added. (If peaches -lack tartness, add ¼ cup lemon juice in addition to 4 cups prepared -fruit.) Measure sugar and prepared fruit, tightly packed, into large -kettle, mix well, and bring to a _full rolling boil_ over hottest fire. -Stir constantly before and while boiling. Boil hard 1 minute. Remove -kettle from fire and stir in Certo. Stir and skim for 5 minutes. Pour -quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each). - - -FRESH PINEAPPLE JAM - - 4 cups (2 lbs.) prepared fruit - 7 cups (3 lbs.) sugar - 1 bottle Certo - -To prepare fruit, pare 2 medium fully ripe pineapples. Chop very fine or -grind, using finest knife of food chopper. Measure sugar and prepared -fruit into large kettle, mix well, and bring to a _full rolling boil_ -over hottest fire. Stir constantly before and while boiling. Boil hard 1 -minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. -Pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces -each). - - -RHUBARB JAM - - 3 cups (1½ lbs.) prepared fruit - 5 cups (2¼ lbs.) sugar - ½ bottle Certo - -To prepare fruit, slice fine or chop about 2 pounds rhubarb. Do not -peel. Red-stalked rhubarb gives the best color. Add 1 cup sugar; let -stand 15 minutes. This cup of sugar is in addition to the 5 cups -specified above. If desired, add 1 teaspoon ginger. Red coloring may be -added, use coloring which fruit acids do not fade. Measure sugar into -large kettle, then prepared fruit, solidly packed, filling up each cup -with water. Mix well and bring to a _full rolling boil_ over hottest -fire. Stir constantly before and while boiling. Boil hard 1 minute. -Remove from fire and stir in Certo. Stir and skim for 5 minutes. Pour -quickly. Paraffin at once. Makes about 8 glasses (6 fluid ounces each). - - -RED RASPBERRY AND CURRANT JAM - - 4½ cups (2¼ lbs.) prepared fruit - 7 cups (3 lbs.) sugar - ½ bottle Certo - -To prepare fruit, crush about 1½ pounds fully ripe currants. Remove -seeds and skins by sieving. Crush about 1 quart fully ripe raspberries. -Combine fruits. Measure sugar into large kettle. Add prepared fruit; mix -well and bring to a _full rolling boil_ over hottest fire. Stir -constantly before and while boiling. Boil hard 1 minute. Then remove -kettle from fire and stir in Certo. Stir and skim for 5 minutes. Pour -quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces each). - - -FRESH APRICOT JAM - - 3 cups (1½ lbs.) prepared fruit - ¼ cup lemon juice - 7 cups (3 lbs.) sugar - ½ bottle Certo - -To prepare fruit, pit about 2 pounds fully ripe apricots, cut into small -pieces, and crush thoroughly or grind. Do not peel. Squeeze juice of 2 -medium lemons. Measure sugar, prepared fruit, and lemon juice into large -kettle, mix well, and bring to a _full rolling boil_ over hottest fire. -Stir constantly before and while boiling. Boil hard 1 minute. Remove -from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. -Paraffin at once. Makes about 9 glasses (6 fluid ounces each). - - -DRIED APRICOT JAM - - 4 cups (2 lbs.) prepared fruit - 7 cups (3 lbs.) sugar - 1 bottle Certo - -To prepare fruit, add 3½ cups water and juice of 1 lemon to ½ pound -apricots. Cover, let stand 4 hours or overnight. Drain, grind or chop -fine, and mix with juice. Measure sugar into large kettle, add prepared -fruit. Mix well, bring to a _full rolling boil_ over hottest fire. Stir -constantly before and while boiling. Boil hard 1 minute. Remove from -fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. -Paraffin at once. Makes about 11 glasses (6 fluid ounces each). - - -GRAPE JAM - - 5 cups (2½ lbs.) prepared fruit - 7½ cups (3¼ lbs.) sugar - ½ bottle Certo - -To prepare fruit, slip skins from about 3½ pounds fully ripe grapes. -Simmer pulp, covered, 5 minutes. Remove seeds by sieving. Chop or grind -skins and add to pulp. (If wild grapes, Malagas, or other tight-skinned -grapes are used, stem, crush, and simmer with ½ cup water 30 minutes. -Sieve and measure. Use 4½ cups prepared fruit and ¼ cup lemon juice.) -Measure sugar and prepared fruit into large kettle, mix well, and bring -to a _full rolling boil_ over hottest fire. Stir constantly before and -while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. -Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about -12 glasses (6 fluid ounces each). - - -FRESH FIG JAM - - 4 cups (2 lbs.) prepared fruit - ½ cup lemon juice - 7½ cups (3¼ lbs.) sugar - ½ bottle Certo - -To prepare fruit, remove stem ends from about 3 pounds fully ripe black -figs. (With white figs, add 4 cups boiling water and ¼ cup soda; let -stand 5 minutes, then pour off liquid, wash thoroughly and drain.) Crush -thoroughly or grind. Squeeze juice of 4 medium lemons. Measure sugar, -prepared fruit, and lemon juice into large kettle, mix well, and bring -to a _full rolling boil_ over hottest fire. Stir constantly before and -while boiling. Boil hard 1 minute. Remove kettle from fire and stir in -Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. -Makes about 11 glasses (6 fluid ounces each). - - -DRIED FIG JAM - - 3 cups (1¾ lbs.) prepared fruit - 5 cups (2¼ lbs.) sugar - 1 bottle Certo - -To prepare fruit, chop fine ¾ pound stemmed stewing figs. Add 2 cups -water and juice of 2 medium lemons; mix. Measure sugar into large -kettle, add prepared fruit, filling up the last cup with water if -necessary. Mix well, bring to a _full rolling boil_ over hottest fire. -Stir constantly before and while boiling. Boil hard 1 minute. Remove -from fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. -Paraffin at once. Makes about 9 glasses (6 fluid ounces each). - - -GOOSEBERRY AND RED RASPBERRY JAM - - 4 cups (2 lbs.) prepared fruit - 6½ cups (2¾ lbs.) sugar - ½ bottle Certo - -To prepare fruit, crush thoroughly or grind about 1 pound fully ripe -gooseberries and 1 quart fully ripe raspberries. Combine fruits. Measure -sugar and prepared fruit into large kettle, mix well, and bring to a -_full rolling boil_ over hottest fire. Stir constantly before and while -boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir -and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 10 -glasses (6 fluid ounces each). - - -DRIED APRICOT AND PINEAPPLE JAM - - 4 cups (2 lbs.) prepared fruit - 7 cups (3 lbs.) sugar - 1 bottle Certo - -To prepare fruit, add 2 cups water to ¼ pound apricots. Cover and let -stand 4 hours or overnight. Drain fruit, grind or chop fine, and mix -with juice. Crush well or grind 1 medium, fully ripe pineapple or use 1 -No. 2 can crushed pineapple. Measure sugar and prepared fruit into large -kettle. Mix well and bring to a _full rolling boil_ over hottest fire. -Stir constantly before and while boiling. Boil hard 1 minute. Then -remove kettle from fire and stir in Certo. Stir and skim for 5 minutes. -Pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid ounces -each). - - -STRAWBERRY AND PINEAPPLE JAM - - 4 cups (2 lbs.) prepared fruit - 7 cups (3 lbs.) sugar - ½ bottle Certo - -To prepare fruit, crush completely or grind about 1 quart fully ripe -berries. Each berry must be reduced to a pulp. Cut fine or grind 1 -medium fully ripe pineapple or use 1 No. 2 can crushed pineapple. -Combine fruits. Measure sugar and prepared fruit into large kettle, mix -well, and bring to a _full rolling boil_ over hottest fire. Stir -constantly before and while boiling. Boil hard 1 minute. Remove from -fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. -Paraffin at once. Makes about 10 glasses (6 fluid ounces each). - - -BLUEBERRY JAM -HUCKLEBERRY JAM - - 4½ cups (2¼ lbs.) prepared fruit - 7 cups (3 lbs.) sugar - 1 bottle Certo - -To prepare fruit, crush about 1½ quarts fully ripe berries. Add juice of -1 medium lemon and grated rind of ½ lemon. Measure sugar and prepared -fruit into large kettle, mix well, and bring to a _full rolling boil_ -over hottest fire. Stir constantly before and while boiling. Boil hard 1 -minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. -Pour quickly. Paraffin at once. Makes about 12 glasses (6 fluid ounces -each). - - -GRAPE CONSERVE - - 4 cups (2 lbs.) prepared fruit - ¼ cup lemon juice - 7 cups (3 lbs.) sugar - 1 cup nut meats, finely chopped - ½ lb. seeded raisins - ½ bottle Certo - -To prepare fruit, stem and crush well about 3 pounds fully ripe grapes. -Add ¼ cup water and simmer, covered, 30 minutes. Remove seeds and skins -by sieving. If desired, prepare grapes as in Grape Jam (page 22). -Squeeze juice from 2 lemons and grate rind. Measure sugar into large -kettle. Add nut meats, raisins, lemon juice, rind, and prepared fruit, -filling up the last cup with water if necessary. Mix well and bring to a -_full rolling boil_ over hottest fire. Stir constantly before and while -boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir -and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 12 -glasses (6 fluid ounces each). - - -PEACH MARMALADE - - 4 cups (2 lbs.) prepared fruit - 7½ cups (3¼ lbs.) sugar - 1 bottle Certo - -To prepare fruit, peel off the yellow rind of 1 orange and 1 lemon with -a sharp knife, leaving as much of the white part on the fruit as -possible. Put yellow rinds through the food chopper twice. Add ¾ cup -water and ¹/₁₆ teaspoon soda to ground rind and simmer, covered, for 10 -minutes. Cut off the tight skin of the peeled fruit and slip the pulp -out of each section. Add pulp and juice and the juice of an additional -lemon to the rind, and simmer, covered, 20 minutes longer. Peel about 1½ -pounds fully ripe peaches. Pit and grind or chop very fine. Then combine -fruits. - -Measure sugar into large kettle. Add prepared fruit, filling up the last -cup with water if necessary. Mix well, bring to a _full rolling boil_ -over hottest fire. Stir constantly before and while boiling. Boil hard 1 -minute. Remove from fire and stir in Certo. Stir and skim for 5 minutes. -Pour quickly. Paraffin hot marmalade at once. Makes about 11 glasses (6 -fluid ounces each). - - -PLUM JAM -PRUNE JAM - - 4½ cups (2¼ lbs.) prepared fruit - 7½ cups (3¼ lbs.) sugar - ½ bottle Certo - -To prepare fruit, pit about 3 pounds fully ripe fruit. Do not peel. Cut -into small pieces and crush thoroughly. Add ½ cup water and simmer, -covered, 5 minutes. (Sour, cling-stone plums give best color and flavor. -If sweet plums or free-stone prunes are used, substitute ½ cup lemon -juice for ½ cup of the prepared fruit specified.) Measure sugar and -prepared fruit into large kettle, mix well, and bring to a _full rolling -boil_ over hottest fire. Stir constantly before and while boiling. Boil -hard 1 minute. Remove from fire and stir in Certo. Stir and skim for 5 -minutes. Pour quickly. Paraffin at once. Makes about 11 glasses (6 fluid -ounces each). - - -CHERRY JAM - - 4 cups (2 lbs.) prepared fruit - 7 cups (3 lbs.) sugar - 1 bottle Certo - -To prepare fruit, pit about 2½ pounds fully ripe cherries. Crush -thoroughly or grind. (If sweet cherries are used, substitute ¼ cup lemon -juice for ¼ cup of the prepared fruit specified. For stronger cherry -flavor, add ¼ teaspoon almond extract before pouring.) Measure sugar -into large kettle. Add prepared fruit, packing each cup solidly and -filling up the last cup with water, if necessary. Mix well and bring to -a _full rolling boil_ over hottest fire. Stir constantly before and -while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. -Then stir and skim by turns for just 5 minutes to cool slightly, to -prevent floating fruit. Pour quickly. Paraffin at once. Makes about 11 -glasses (6 fluid ounces each). - - -SWEET CHERRY CONSERVE - -Use recipe for Cherry Jam (above), adding juice and grated rind of 2 -medium lemons, ½ pound chopped, seeded raisins, and 1 cup finely chopped -nut meats when sugar is added to prepared fruit. Makes about 13 glasses -(6 fluid ounces each). - - -CITRUS FRUIT MARMALADE - - 3½ cups (2 lbs.) prepared fruit - 5 cups (2¼ lbs.) sugar - ½ bottle Certo - -To prepare fruit, remove skins in quarters. Lay quarters flat, shave off -and discard about ½ of white part. With a very sharp knife, cut -remaining rind into fine shreds. Add 1½ cups water and ⅛ teaspoon soda. -Bring to a boil and simmer, covered, for just 10 minutes, stirring -occasionally. Cut off tight skin of peeled fruit and slip pulp out of -each section. Do not drain cooked rind, add pulp and juice and 1 cup -sugar. This 1 cup sugar is in addition to the 5 cups specified above. -(If oranges are very sweet, add juice of 1 extra medium lemon.) Simmer, -covered, 20 minutes longer. - -Measure sugar and prepared fruit, solidly packed, into large kettle, -flooding each cup with juice, or if necessary, with water. Mix well and -bring to a _full rolling boil_ over hottest fire. Stir constantly before -and while boiling. Boil hard 1 minute. Remove from fire and stir in -Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. -Makes about 8 glasses (6 fluid ounces each). - -• For Orange Marmalade, use 3 medium oranges and 2 medium lemons. - -• For Grapefruit Marmalade, use 2 medium grapefruit. - -• For Orange and Grapefruit Marmalade, use 2 medium oranges and 1 small -grapefruit. - -• For Orange, Grapefruit, and Lemon Marmalade, use 1 of each fruit of -medium size. - - -QUINCE JAM - - 5 cups (2½ lbs.) prepared fruit - 7 cups (3 lbs.) sugar - ½ bottle Certo - -To prepare fruit, peel and core about 3 pounds fully ripe quinces. -Grind, using finest knife of food chopper. Add 1½ cups water and juice -of 1 lemon. Bring to a boil, cover, and simmer 15 minutes. Measure sugar -and prepared fruit into large kettle, mix well, and bring to a _full -rolling boil_ over hottest fire. Stir constantly before and while -boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir -and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 11 -glasses (6 fluid ounces each). - - -CRANBERRY JAM -SPICED CRANBERRY JAM -CRANBERRY CONSERVE - - 7½ cups (3¾ lbs.) prepared fruit - 5½ cups (2 lbs. 6 oz.) sugar - ½ bottle Certo - -To prepare fruit, add 4 cups water to about 2 pounds fully ripe -cranberries. (For Spiced Cranberry Jam, add ½ teaspoon ground cloves and -1 teaspoon cinnamon; for Cranberry Conserve, add 1 cup seeded raisins, -chopped.) Bring to a boil, cover, and simmer 10 minutes. Sieve pulp, if -desired. Measure sugar into large kettle. Add prepared fruit, mix well -and bring to a _full rolling boil_ over hottest fire. Stir constantly -before and while boiling. Boil hard 1 minute. Remove from fire and stir -in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin at once. -Makes about 12 glasses (6 fluid ounces each). - - -CRANBERRY MARMALADE - - 6 cups (3 lbs.) prepared fruit - 8 cups (3½ lbs.) sugar - ½ bottle Certo - -To prepare fruit, quarter 2 oranges and 1 lemon, seed, slice thin. Add 3 -cups water and ⅛ teaspoon soda; bring to a boil, cover, and simmer 15 -minutes. Add about 1 pound fully ripe cranberries and simmer, covered, -10 minutes longer. Measure sugar into large kettle. Add prepared fruit, -filling up the last cup with water if necessary. Mix well and bring to a -_full rolling boil_ over hottest fire. Stir constantly before and while -boiling. Boil hard 1 minute. Remove from fire and stir in Certo. Stir -and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about 13 -glasses (6 fluid ounces each). - - -GINGER MARMALADE - - 3½ cups (1¾ lbs.) prepared fruit - 2 cups (1 lb.) crystallized ginger, chopped - 4½ cups (2 lbs.) sugar - ½ bottle Certo - -Use 3 medium oranges and 1 medium lemon. Add ginger with sugar. Follow -recipe for Citrus Fruit Marmalade (page 27). Makes about 10 glasses (6 -fluid ounces each). - - -BLACK RASPBERRY JAM - - 3½ cups (1¾ lbs.) prepared fruit - 7 cups (3 lbs.) sugar - ½ bottle Certo - -To prepare fruit, crush thoroughly or grind about 2½ quarts fully ripe -black raspberries. Sieve part of pulp to remove some of seeds. Add juice -of 2 medium lemons. Measure sugar and prepared fruit into large kettle, -mix well, and bring to a _full rolling boil_ over hottest fire. Stir -constantly before and while boiling. Boil hard 1 minute. Remove from -fire and stir in Certo. Stir and skim for 5 minutes. Pour quickly. -Paraffin hot jam at once. Makes about 10 glasses (6 fluid ounces each). - - -RED RASPBERRY JAM -LOGANBERRY JAM - - 4 cups (2 lbs.) prepared fruit - 6½ cups (2¾ lbs.) sugar - ½ bottle Certo - -To prepare fruit, crush or grind about 2 quarts fully ripe berries. -Measure sugar and prepared fruit into large kettle, mix well, and bring -to a _full rolling boil_ over hottest fire. Stir constantly before and -while boiling. Boil hard 1 minute. Remove from fire and stir in Certo. -Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about -10 glasses (6 fluid ounces each). - - -TOMATO RELISH - - 3 cups (1½ lbs.) prepared tomatoes - 6½ cups (2¾ lbs.) sugar - 1 bottle Certo - -To prepare tomatoes, scald, peel, and crush about 2½ pounds ripe -tomatoes, or use canned tomatoes. Boil 4 cups crushed tomatoes 20 -minutes, uncovered, stirring occasionally. Add ¼ cup lemon juice and -grated rind of 1 lemon. (For use with meats, add Worcestershire sauce to -taste or ½ teaspoon each ground cloves, allspice, and cinnamon.) Measure -sugar into large kettle. Add prepared tomatoes, mix well and bring to a -_full rolling boil_ over hottest fire. Stir constantly before and while -boiling. Boil hard 1 minute. Remove kettle from fire and stir in Certo. -Stir and skim for 5 minutes. Pour quickly. Paraffin at once. Makes about -9 glasses (6 fluid ounces each). - - -CANNED PINEAPPLE JAM - - 4 cups (2 lbs.) prepared fruit - 7 cups (3 lbs.) sugar - 1 bottle Certo - -To prepare fruit, use canned crushed pineapple. Add juice of 2 medium -lemons. Measure sugar and prepared fruit into large kettle, mix well, -and bring to a _full rolling boil_ over hottest fire. Stir constantly -before and while boiling. Boil hard 1 minute. Remove from fire and stir -in Certo. Stir and skim by turns for just 5 minutes to cool slightly, to -prevent floating fruit. Pour quickly. Paraffin at once. Makes about 11 -glasses (6 fluid ounces each). - - -STRAWBERRY AND RHUBARB JAM - - 4 cups (2 lbs.) prepared fruit - 7 cups (3 lbs.) sugar - ½ bottle Certo - -To prepare fruit, grind about 1 quart fully ripe strawberries, or crush -completely one layer at a time so that each berry is reduced to a pulp. -Slice fine or chop (do not peel) about 1 pound rhubarb. Red-stalked -rhubarb gives best color. Combine fruits. Measure sugar and prepared -fruit into large kettle, filling up last cup with water if necessary. -Mix well and bring to a _full rolling boil_ over hottest fire. Stir -constantly before and while boiling. Boil hard 1 minute. Remove from -fire and stir in Certo. Then stir and skim by turns for just 5 minutes -to cool slightly, to prevent floating fruit. Pour quickly. Paraffin hot -jam at once. Makes about 10 glasses (6 fluid ounces each). - - -BLUEBERRY AND RED RASPBERRY JAM - - 4 cups (2 lbs.) prepared fruit - 7 cups (3 lbs.) sugar - ½ bottle Certo - -To prepare fruit, crush or grind about 1 quart each fully ripe -blueberries and raspberries. Combine fruits. Measure sugar and prepared -fruit into large kettle, filling up last cup with water if necessary. -Mix well and bring to a _full rolling boil_ over hottest fire. Stir -constantly before and while boiling. Boil hard 1 minute. Remove from -fire and stir in Certo. Then stir and skim by turns for just 5 minutes. -Pour quickly. Paraffin at once. Makes about 10 glasses (6 fluid ounces -each). - - - - - PERFECT JAMS AND JELLIES - - -Have you ever stopped to think why certain jellies and jams walk off -with the blue ribbons in jelly-contests and win cheers from all the -family ... just what does stand for perfection in a jelly or a jam? - -The Bureau of Home Economics “Score Card for Jelly” rates jellies for -flavor, texture, and color, and gives 78% of a score of 100 for perfect -flavor and texture. Flavor is defined as “free from excessive sweetness, -acid, or overcooked flavor”; perfect texture is “jelly that holds its -shape when turned onto a plate, but quivers when the plate is moved.” - - - Why Certo Recipes Win - -Certo jelly recipes are developed with fully ripe fruit instead of the -under-ripe fruit commonly used in old-fashioned jelly making. They take -you a long way toward perfect flavor. And Certo jelly recipes are -designed to give best texture at the time the jelly is most apt to be -used. They take account of the fact that many jellies grow progressively -firmer for a week to a month after they are made. - -About the ideal texture for jams there is far less agreement than for -jellies. Some prefer jams that hold their shapes, others like softer -jams. Either texture may be had with Certo jams. If a jam seems stiffer -than desired, break it up with a fork before turning out of the glass. - -_The Short-Boil Method_: Scores of state fair champions in jam and jelly -making and millions of other jelly makers, too, use Certo and the -short-boil method of jelly making. They know they can depend on Certo -for sure results, time and money saving, and better, richer-flavored -jams and jellies. - -You may find that Certo recipes call for more sugar than you usually -use. Remember that with Certo no fruit juice boils away in steam and you -usually get half again more glasses. Thus the extra sugar takes care of -the extra juice. - - - HOW TO MAKE JAMS AND JELLIES WITH CERTO - _using 25% to 50% less sugar_ - -In any Certo recipe, 2 cups (1½ lbs.) of light corn syrup may be -substituted for 2 cups (14 oz.) of sugar required. Results will not be -satisfactory if more than 2 cups of corn syrup are used. - - - - - MRS. A SHOWS MRS. B THAT CERTO PAYS FOR ITSELF - - -Mrs. A and Mrs. B both wanted to make some raspberry jam. Each had 2 -quarts of berries to begin with and after cleaning and crushing them -each got the same amount of prepared fruit—4 cups. - -Both Mrs. A and Mrs. B {9 o’clock} started at 9 o’clock. - -Mrs. A added 6½ cups of sugar to her fruit. Then Mrs. A simply brought -her fruit and sugar to a tumbling boil, boiled for 1 minute, removed it -from the stove and added ½ bottle of Certo. The jam was done and it had -all of the flavor of fresh, ripe fruit. - - {uncaptioned} - -Mrs. A was finished at 9:12. - - {9:12} - -Mrs. B added 4 cups of sugar. Then Mrs. B, following the old-fashioned -“cup for cup” recipe, had to boil her fruit and sugar about 30 minutes -before the jam thickened. This long boiling evaporated more than a third -of the prepared fruit and carried off most of the natural fresh fruit -flavor in steam. - - {uncaptioned} - -Mrs. B was finished at 9:45. - - {9:45} - -Mrs. A got 10 glasses of jam from her 2 quarts of berries. - - {uncaptioned} - -Mrs. B took 3 times as long and got only 6 glasses of jam. - - {uncaptioned} - -Mrs. A had shown Mrs. B exactly what she meant when she said, “Certo -really pays for itself!” - - - Form P-2986 Printed in U.S.A. - - - - - Transcriber’s Notes - - -—Silently corrected a few typos. - -—Retained publication information from the printed edition: this eBook - is public-domain in the country of publication. - -—In the text versions only, text in italics is delimited by - _underscores_. - -—Sidenotes are represented as headings or footnotes, as seemed - appropriate. - - - -*** END OF THE PROJECT GUTENBERG EBOOK A SHORT CUT TO BETTER JAMS AND -JELLIES *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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text-align:left; } -p.t15, div.t15,.t15 { margin-left:19em; text-indent:-3em; margin-top:0; margin-bottom:0; text-align:left; } -p.lr, div.lr, span.lr { display:block; margin-left:0em; margin-right:1em; margin-top:0; margin-bottom:0; text-align:right; } -dt.lr { width:100%; margin-left:0em; margin-right:0em; margin-top:0; margin-bottom:0; margin-top:1em; text-align:right; } -dl dt.lr a { text-align:left; clear:left; float:left; } - -.fnblock { margin-top:2em; margin-bottom:2em; } -.fndef, p.fn { text-align:justify; margin-top:1.5em; margin-left:1.5em; text-indent:-1.5em; } -.fndef p.fncont, .fndef dl { margin-left:0em; text-indent:0em; } -.fnblock div.fncont { margin-left:1.5em; text-indent:0em; margin-top:1em; text-align:justify; } -.fnblock dl { margin-top:0; margin-left:4em; text-indent:-2em; } -.fnblock dt { text-align:justify; } -dl.catalog dd { font-style:italic; } -dl.catalog dt { margin-top:1em; } -.author { text-align:right; margin-top:0em; margin-bottom:0em; display:block; } - -dl.biblio dt { margin-top:.6em; margin-left:2em; text-indent:-2em; text-align:justify; clear:both; } -dl.biblio dt div { display:block; float:left; margin-left:-6em; width:6em; clear:both; } -dl.biblio dt.center { margin-left:0em; text-align:center; text-indent:0; } -dl.biblio dd { margin-top:.3em; margin-left:3em; text-align:justify; font-size:90%; } -p.biblio { margin-left:2em; text-indent:-2em; } -.clear { clear:both; } -p.book { margin-left:2em; text-indent:-2em; } -p.review { margin-left:2em; text-indent:-2em; font-size:80%; } -p.pcap { margin-left:0em; text-indent:0; text-align:center; margin-top:0; font-size:110%; } -p.pcapc { margin-left:4.7em; text-indent:0em; text-align:justify; } -span.attr { font-size:80%; font-family:sans-serif; } -span.pn { display:inline-block; width:4.7em; text-align:left; margin-left:0; text-indent:0; } -</style> -</head> -<body> - -<div style='text-align:center; font-size:1.2em; font-weight:bold'>The Project Gutenberg eBook of A Short Cut to Better Jams and Jellies, by Anonymous</div> - -<div style='display:block; margin:1em 0'> -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world at no cost and with almost no restrictions -whatsoever. You may copy it, give it away or re-use it under the terms -of the Project Gutenberg License included with this eBook or online -at <a href="https://www.gutenberg.org">www.gutenberg.org</a>. If you -are not located in the United States, you will have to check the laws of the -country where you are located before using this eBook. -</div> - -<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Title: A Short Cut to Better Jams and Jellies</div> - -<div style='display:block; margin-top:1em; margin-bottom:1em; margin-left:2em; text-indent:-2em'>Author: Anonymous</div> - -<div style='display:block; margin:1em 0'>Release Date: June 4, 2021 [eBook #65506]</div> - -<div style='display:block; margin:1em 0'>Language: English</div> - -<div style='display:block; margin:1em 0'>Character set encoding: UTF-8</div> - -<div style='display:block; margin-left:2em; text-indent:-2em'>Produced by: Stephen Hutcheson, Lisa Corcoran and the Online Distributed Proofreading Team at https://www.pgdp.net</div> - -<div style='margin-top:2em; margin-bottom:4em'>*** START OF THE PROJECT GUTENBERG EBOOK A SHORT CUT TO BETTER JAMS AND JELLIES ***</div> -<div id="cover" class="img"> -<img id="coverpage" src="images/cover.jpg" alt="A Short Cut to Better Jams and Jellies" width="800" height="1376" /> -</div> -<div class="box"> -<h1><i class="cur">A SHORT CUT to</i> -<br /><span class="ss">Better Jams and Jellies</span></h1> -<hr class="dwide" /> -<dl class="indexlr"> -<dt><span class="jl">Perfect Jams and Jellies</span> <span class="aa"><a href="#Page_31"><b class="smaller ss">PAGE </b>31</a></span></dt> -<dt><span class="jl">The Short-Boil Method</span> <a href="#Page_31">31</a></dt> -<dt><span class="jl">Steps to Follow</span> <a href="#Page_4">4-5</a></dt> -<dt><span class="jl">Jelly Recipes</span> <a href="#Page_6">6-16</a></dt> -<dt><span class="jl">Jam Recipes</span> <a href="#Page_19">19-30</a></dt> -<dt><span class="jl">Do’s and Don’ts</span> <a href="#Page_17">17-18</a></dt> -</dl> -<hr class="dwide" /> -<p class="center smaller"><span class="ss">Certo Division of General Foods Corporation -<br />Fairport, N.Y., U. S. A. -<br />Copyrighted 1943, U. S. A., General Foods Corp.</span></p> -</div> -<div class="pb" id="Page_2">2</div> -<h2 id="c1"><span class="small">INDEX TO JELLY RECIPES</span></h2> -<dl class="indexlr"> -<dt class="jl">PAGE</dt> -<dt><span class="jl">Apple Jelly</span> <a href="#Page_11">11</a></dt> -<dt><span class="jl">Apricot Jelly</span> <a href="#Page_15">15</a></dt> -<dt><span class="jl">Beach Plum Jelly</span> <a href="#Page_12">12</a></dt> -<dt><span class="jl">Blackberry Jelly</span> <a href="#Page_8">8</a></dt> -<dt><span class="jl">Blueberry and Sour Cherry Jelly</span> <a href="#Page_15">15</a></dt> -<dt><span class="jl">Boysenberry Jelly</span> <a href="#Page_8">8</a></dt> -<dt><span class="jl">Canned Fruit Jelly</span> <a href="#Page_8">8</a></dt> -<dt><span class="jl">Cherry, Sour, Jelly</span> <a href="#Page_8">8</a></dt> -<dt><span class="jl">Cherry, Sour, and Blueberry Jelly</span> <a href="#Page_15">15</a></dt> -<dt><span class="jl">Cherry, Sour, and Gooseberry Jelly</span> <a href="#Page_16">16</a></dt> -<dt><span class="jl">Cherry, Wild, Jelly</span> <a href="#Page_14">14</a></dt> -<dt><span class="jl">Chokecherry Jelly</span> <a href="#Page_14">14</a></dt> -<dt><span class="jl">Crabapple Jelly</span> <a href="#Page_11">11</a></dt> -<dt><span class="jl">Cranberry and Quince Jelly</span> <a href="#Page_13">13</a></dt> -<dt><span class="jl">Currant, Red, Jelly</span> <a href="#Page_7">7</a></dt> -<dt><span class="jl">Currant and Raspberry Jelly</span> <a href="#Page_9">9</a></dt> -<dt><span class="jl">Currant and Strawberry Jelly</span> <a href="#Page_14">14</a></dt> -<dt><span class="jl">Dewberry Jelly</span> <a href="#Page_8">8</a></dt> -<dt><span class="jl">Elderberry Jelly</span> <a href="#Page_9">9</a></dt> -<dt><span class="jl">Gooseberry Jelly</span> <a href="#Page_12">12</a></dt> -<dt><span class="jl">Gooseberry and Sour Cherry Jelly</span> <a href="#Page_16">16</a></dt> -<dt><span class="jl">Grape Jelly</span> <span class="aa"><a href="#Page_7">7</a>, <a href="#Page_10">10</a></span></dt> -<dt><span class="jl">Grape Jelly, Bottled Juice</span> <a href="#Page_10">10</a></dt> -<dt><span class="jl">Grapefruit Jelly</span> <a href="#Page_11">11</a></dt> -<dt><span class="jl">Guava Jelly</span> <a href="#Page_13">13</a></dt> -<dt><span class="jl">Lime Jelly</span> <a href="#Page_16">16</a></dt> -<dt><span class="jl">Loganberry Jelly</span> <a href="#Page_8">8</a></dt> -<dt><span class="jl">Mint Jelly</span> <a href="#Page_12">12</a></dt> -<dt><span class="jl">Peach Jelly</span> <a href="#Page_11">11</a></dt> -<dt><span class="jl">Pineapple Jelly</span> <a href="#Page_15">15</a></dt> -<dt><span class="jl">Plum Jelly</span> <a href="#Page_10">10</a></dt> -<dt><span class="jl">Pomegranate Jelly</span> <a href="#Page_16">16</a></dt> -<dt><span class="jl">Prune Jelly</span> <a href="#Page_10">10</a></dt> -<dt><span class="jl">Quince Jelly</span> <a href="#Page_13">13</a></dt> -<dt><span class="jl">Quince and Cranberry Jelly</span> <a href="#Page_13">13</a></dt> -<dt><span class="jl">Raspberry, Black, Jelly</span> <a href="#Page_9">9</a></dt> -<dt><span class="jl">Raspberry, Red, Jelly</span> <a href="#Page_8">8</a></dt> -<dt><span class="jl">Raspberry and Currant Jelly</span> <a href="#Page_9">9</a></dt> -<dt><span class="jl">Rhubarb Jelly</span> <a href="#Page_9">9</a></dt> -<dt><span class="jl">Rhubarb and Strawberry Jelly</span> <a href="#Page_14">14</a></dt> -<dt><span class="jl">Strawberry Jelly</span> <span class="aa"><a href="#Page_6">6</a>, <a href="#Page_8">8</a></span></dt> -<dt><span class="jl">Strawberry and Currant Jelly</span> <a href="#Page_14">14</a></dt> -<dt><span class="jl">Youngberry Jelly</span> <a href="#Page_8">8</a></dt> -</dl> -<p class="tb">To obtain additional local-fruit recipes write -General Foods, 250 Park Ave., New York, N. Y.</p> -<div class="pb" id="Page_3">3</div> -<h2 id="c2"><span class="small">INDEX TO JAMS ... RELISHES MARMALADES ... CONSERVES</span></h2> -<dl class="indexlr"> -<dt class="jl">PAGE</dt> -<dt><span class="jl">Apricot Jam</span> <a href="#Page_22">22</a></dt> -<dt><span class="jl">Apricot, Dried, and Pineapple Jam</span> <a href="#Page_24">24</a></dt> -<dt><span class="jl">Blackberry Jam</span> <a href="#Page_19">19</a></dt> -<dt><span class="jl">Blueberry Jam</span> <a href="#Page_24">24</a></dt> -<dt><span class="jl">Blueberry and Raspberry Jam</span> <a href="#Page_30">30</a></dt> -<dt><span class="jl">Boysenberry Jam</span> <a href="#Page_19">19</a></dt> -<dt><span class="jl">Canned Fruit Jam</span> <a href="#Page_19">19</a></dt> -<dt><span class="jl">Cherry Conserve</span> <a href="#Page_26">26</a></dt> -<dt><span class="jl">Cherry Jam</span> <a href="#Page_26">26</a></dt> -<dt><span class="jl">Cranberry Conserve</span> <a href="#Page_28">28</a></dt> -<dt><span class="jl">Cranberry Jam</span> <a href="#Page_28">28</a></dt> -<dt><span class="jl">Cranberry Marmalade</span> <a href="#Page_28">28</a></dt> -<dt><span class="jl">Currant, Red, Jam</span> <a href="#Page_20">20</a></dt> -<dt><span class="jl">Currant and Raspberry Jam</span> <a href="#Page_21">21</a></dt> -<dt><span class="jl">Currant Relish</span> <a href="#Page_20">20</a></dt> -<dt><span class="jl">Dewberry Jam</span> <a href="#Page_19">19</a></dt> -<dt><span class="jl">Fig Jam</span> <a href="#Page_23">23</a></dt> -<dt><span class="jl">Ginger Marmalade</span> <a href="#Page_28">28</a></dt> -<dt><span class="jl">Gooseberry Jam</span> <a href="#Page_20">20</a></dt> -<dt><span class="jl">Gooseberry and Raspberry Jam</span> <a href="#Page_23">23</a></dt> -<dt><span class="jl">Grape Butter</span> <a href="#Page_7">7</a></dt> -<dt><span class="jl">Grape Conserve</span> <a href="#Page_25">25</a></dt> -<dt><span class="jl">Grape Jam</span> <a href="#Page_22">22</a></dt> -<dt><span class="jl">Grapefruit Marmalade</span> <a href="#Page_27">27</a></dt> -<dt><span class="jl">Huckleberry Jam</span> <a href="#Page_24">24</a></dt> -<dt><span class="jl">Loganberry Jam</span> <a href="#Page_29">29</a></dt> -<dt><span class="jl">Orange Marmalade</span> <a href="#Page_27">27</a></dt> -<dt><span class="jl">Orange and Grapefruit Marmalade</span> <a href="#Page_27">27</a></dt> -<dt><span class="jl">Peach Jam</span> <a href="#Page_20">20</a></dt> -<dt><span class="jl">Peach Marmalade</span> <a href="#Page_25">25</a></dt> -<dt><span class="jl">Pear Jam</span> <a href="#Page_20">20</a></dt> -<dt><span class="jl">Pineapple, Canned, Jam</span> <a href="#Page_30">30</a></dt> -<dt><span class="jl">Pineapple, Fresh, Jam</span> <a href="#Page_21">21</a></dt> -<dt><span class="jl">Pineapple and Apricot, Dried, Jam</span> <a href="#Page_24">24</a></dt> -<dt><span class="jl">Pineapple and Strawberry Jam</span> <a href="#Page_24">24</a></dt> -<dt><span class="jl">Plum Jam</span> <a href="#Page_26">26</a></dt> -<dt><span class="jl">Prune Jam</span> <a href="#Page_26">26</a></dt> -<dt><span class="jl">Quince Jam</span> <a href="#Page_27">27</a></dt> -<dt><span class="jl">Raspberry Jam</span> <a href="#Page_29">29</a></dt> -<dt><span class="jl">Raspberry and Blueberry Jam</span> <a href="#Page_30">30</a></dt> -<dt><span class="jl">Raspberry and Currant Jam</span> <a href="#Page_21">21</a></dt> -<dt><span class="jl">Raspberry and Gooseberry Jam</span> <a href="#Page_23">23</a></dt> -<dt><span class="jl">Rhubarb Jam</span> <a href="#Page_21">21</a></dt> -<dt><span class="jl">Rhubarb and Strawberry Jam</span> <a href="#Page_30">30</a></dt> -<dt><span class="jl">Strawberry Jam</span> <span class="aa"><a href="#Page_6">6</a>, <a href="#Page_19">19</a></span></dt> -<dt><span class="jl">Strawberry and Pineapple Jam</span> <a href="#Page_24">24</a></dt> -<dt><span class="jl">Tomato Relish</span> <a href="#Page_29">29</a></dt> -<dt><span class="jl">Youngberry Jam</span> <a href="#Page_19">19</a></dt> -</dl> -<div class="pb" id="Page_4">4</div> -<h2 id="c3"><span class="small">THE STEPS TO FOLLOW</span></h2> -<div class="img"> -<img src="images/p01.jpg" id="ncfig1" alt="untitled" width="386" height="229" /> -</div> -<div class="img"> -<img src="images/p01a.jpg" id="ncfig2" alt="untitled" width="384" height="229" /> -</div> -<p><b>1. Prepare Fruit</b>: Select fully ripe fruit. Wash, then prepare -exactly as recipe directs. If fruit lacks tartness add ¼ cup -lemon juice when adding sugar. For separating juice for -jelly, use 1-yard square of Canton flannel, spread over colander. -Place prepared fruit in cloth, bring corners together and -twist while pressing down on bag. To make jellies from -dripped juice, use twice amount of fruit called for in recipe.</p> -<div class="img"> -<img src="images/p01b.jpg" id="ncfig3" alt="untitled" width="387" height="226" /> -</div> -<div class="img"> -<img src="images/p01c.jpg" id="ncfig4" alt="untitled" width="392" height="229" /> -</div> -<p><b>2. Prepare Glasses</b>: Wash, scald, and drain the glasses and -tin covers needed, and melt paraffin in a small pot over hot -water while making jelly or jam. Use new paraffin; old -paraffin often causes spoilage. If tin covers are not available, -cut out circles of paper to paste over tops of glasses.</p> -<div class="img"> -<img src="images/p01d.jpg" id="ncfig5" alt="untitled" width="381" height="231" /> -</div> -<div class="img"> -<img src="images/p01e.jpg" id="ncfig6" alt="untitled" width="382" height="224" /> -</div> -<p><b>3. Measure Sugar and Fruit</b>: Use the same standard measuring -cup, holding ½ pint, level full, for both sugar and fruit. -If sugar is weighed, weigh fruit also. To measure fruit -for jam, pack solidly into cup until juice and fruit come -to top. If there is a slight shortage, fill last cup, or fraction -of cup, with water. If not quite enough juice for -jelly, mix water with pulp in jelly bag and squeeze again.</p> -<div class="pb" id="Page_5">5</div> -<div class="img"> -<img src="images/p01f.jpg" id="ncfig7" alt="untitled" width="390" height="228" /> -</div> -<div class="img"> -<img src="images/p01g.jpg" id="ncfig8" alt="untitled" width="384" height="230" /> -</div> -<p><b>4. Cook Rapidly</b>: For quickest jelly making, use an aluminum -kettle or saucepan—6 to 8 quart size. The kettle -or saucepan should be less than one-half full of sugar -and fruit to permit a <i>full rolling boil</i>, a boil which cannot -be stirred down. Use hottest flame. If fire is slow, -keep kettle covered after sugar is dissolved until mixture -comes to a boil. Stir while coming to a boil, and -while boiling.</p> -<div class="img"> -<img src="images/p01h.jpg" id="ncfig9" alt="untitled" width="388" height="220" /> -</div> -<div class="img"> -<img src="images/p01k.jpg" id="ncfig10" alt="untitled" width="385" height="223" /> -</div> -<p><b>5. Add Certo</b>: For <i>jelly, add Certo as soon as fruit juice -and sugar mixture comes to a boil</i>; then bring to a full -rolling boil and boil hard for exactly ½ minute, stirring -constantly. For <i>jam</i>, cook fruit and sugar mixture at full -rolling boil for exactly 1 minute, stirring constantly; then -<i>remove from fire and stir in Certo</i>. Time boil by the clock.</p> -<div class="img"> -<img src="images/p01m.jpg" id="ncfig11" alt="untitled" width="382" height="223" /> -</div> -<div class="img"> -<img src="images/p01n.jpg" id="ncfig12" alt="untitled" width="382" height="222" /> -</div> -<p><b>6. Skim, Pour, Paraffin</b>: Skim jelly and pour directly -from saucepan into clean, freshly scalded glasses. Skim -and stir jam for 5 minutes by turns. This cooling helps -prevent floating fruit. Ladle into glasses. Leave ½-inch -space at top of each glass. Cover at once with ⅛ inch -of hot paraffin. When cool, cover glasses with scalded tin -covers or tightly pasted paper covers. Be sure to store in -cool, dry place.</p> -<p class="center smaller"><span class="ss">New Certo Users: Read carefully pages <a href="#Page_4">4</a>, <a href="#Page_5">5</a>, <a href="#Page_17">17</a>, <a href="#Page_18">18</a>, <a href="#Page_31">31</a>.</span></p> -<div class="pb" id="Page_6">6</div> -<h2 id="c4"><span class="small">TO MAKE JELLY and JAM TOGETHER</span></h2> -<p>The recipes on this page and the next show -how to make both jelly and jam from the -same batch of fruit. Here is the very latest -short-cut in jelly making applied to the two -most popular fruits—strawberries and grapes.</p> -<h3 id="c5">STRAWBERRY JELLY AND JAM</h3> -<h4>SPARKLING STRAWBERRY JELLY -<br /><i class="ssn">(also see <a href="#Page_8">page 8</a>)</i></h4> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) berry juice</p> -<p class="t0">7½ cups (3¼ lbs.) sugar</p> -<p class="t0">1 bottle Certo</p> -</div> -<p>To prepare juice, place 5 quarts uncrushed strawberries -in kettle. Add ½ cup sugar and mix. This sugar is in addition -to 7½ cups specified above. Cover kettle and heat -gently until juice starts to flow, then bring just to the -simmering point. Place in colander or sieve lined with -double layer of cheesecloth. Drain 4 cups juice. (Use remaining -fruit for Whole Strawberry Jam below.) Measure -sugar and juice into large saucepan and mix. Bring -to a boil over hottest fire and at once add Certo, stirring -constantly. Then bring to a <i>full rolling boil</i> and boil hard -½ minute. Remove from fire, skim, pour quickly. Paraffin -at once. Makes about 11 glasses (6 fluid ounces each).</p> -<h4>WHOLE STRAWBERRY JAM -<br /><i class="ssn">(also see <a href="#Page_19">page 19</a>)</i></h4> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) strawberries</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare fruit, use strawberries remaining from Sparkling -Jelly above. Measure sugar and strawberries into -large kettle, filling up last cup with the excess juice, if -necessary. Mix well and bring to a <i>full rolling boil</i> over -hottest fire. Stir constantly before and while boiling. Boil -hard 1 minute. Remove from fire and stir in Certo. Stir -and skim for 5 minutes. Pour quickly. Paraffin at once. -Makes about 10 glasses (6 fluid ounces each).</p> -<div class="pb" id="Page_7">7</div> -<h3 id="c6">CONCORD GRAPE JELLY AND BUTTER</h3> -<h4>CONCORD GRAPE JELLY -<br /><i class="ss">(also see <a href="#Page_10">page 10</a>)</i></h4> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) juice</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare juice, stem about 5½ pounds fully ripe -grapes and crush thoroughly. Add ½ cup water, cover, -and simmer 5 minutes. Place in large sieve lined with -double layer of cheesecloth. Drain 4 cups juice. (Remove -cheesecloth and use fruit remaining in sieve for Concord -Grape Butter below.) Measure sugar and juice into large -saucepan and mix. Bring to a boil over hottest fire; at -once add Certo, stirring constantly. Then bring to a <i>full -rolling boil</i> and boil hard ½ minute. Remove from fire, -skim, pour quickly. Paraffin at once. Makes about 10 -glasses (6 fluid ounces each).</p> -<h4>CONCORD GRAPE BUTTER -<br />(<i class="ss">also see <a href="#Page_22">page 22</a>)</i></h4> -<div class="verse"> -<p class="t0">5 cups (2½ lbs.) prepared pulp</p> -<p class="t0">7½ cups (3¼ lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare pulp, rub grapes, remaining from Concord -Grape Jelly above, through sieve. Measure sugar and -prepared pulp into large kettle. If necessary, fill up last -cup with the excess juice or water. Mix well and bring to -a <i>full rolling boil</i> over hottest fire. Stir constantly before -and while boiling. Boil hard 1 minute. Remove from fire -and stir in Certo. Stir and skim for 5 minutes. Pour -quickly. Paraffin at once. Makes about 12 glasses (6 fluid -ounces each).</p> -<h3 id="c7">RED CURRANT JELLY</h3> -<div class="verse"> -<p class="t0">5 cups (2½ lbs.) juice</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare juice, crush about 4 pounds fully ripe fruit. -Add 1 cup water, bring to a boil, cover, and simmer 10 -minutes. Place fruit in jelly cloth or bag and squeeze out -juice. Measure sugar and juice into large saucepan and -mix. Bring to a boil over hottest fire and at once add -Certo, stirring constantly. Then bring to a <i>full rolling -boil</i> and boil hard ½ minute. Remove from fire, skim, -pour quickly. Paraffin at once. Makes about 11 glasses -(6 fluid ounces each).</p> -<div class="pb" id="Page_8">8</div> -<h3 id="c8">BLACKBERRY JELLY -<br />BOYSENBERRY JELLY -<br />DEWBERRY JELLY -<br />LOGANBERRY JELLY -<br />RED RASPBERRY JELLY -<br />STRAWBERRY JELLY -<br />YOUNGBERRY JELLY</h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) juice</p> -<p class="t0">7½ cups (3¼ lbs.) sugar</p> -<p class="t0">1 bottle Certo</p> -</div> -<p>To prepare juice, crush thoroughly or grind about 3 -quarts fully ripe berries. Place in jelly cloth or bag and -squeeze out juice. (If berries lack tartness substitute ¼ -cup lemon juice for ¼ cup prepared juice.) Measure -sugar and juice into large saucepan and mix. Bring to a -boil over hottest fire and at once add Certo, stirring constantly. -Then bring to a <i>full rolling boil</i> and boil hard ½ -minute. Remove from fire, skim, pour quickly. Paraffin -at once. Makes about 11 glasses (6 fluid ounces each).</p> -<h3 id="c9">SOUR CHERRY JELLY</h3> -<div class="verse"> -<p class="t0">3½ cups (1¾ lbs.) juice</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">1 bottle Certo</p> -</div> -<p>To prepare juice, stem and crush about 3 pounds fully -ripe cherries. Do not pit. Add ½ cup water, bring to a -boil, cover, and simmer 10 minutes. (For stronger cherry -flavor, add ¼ teaspoon almond extract before pouring.) -Place fruit in jelly cloth or bag and squeeze out juice. -Measure sugar and juice into large saucepan and mix. -Bring to a boil over hottest fire and at once add Certo, -stirring constantly. Then bring to a <i>full rolling boil</i> and -boil hard ½ minute. Remove from fire, skim, pour quickly. -Paraffin at once. Makes about 10 glasses (6 fluid -ounces each).</p> -<h3 id="c10">JELLY FROM CANNED FRUIT JUICE</h3> -<p>Use <i>unsweetened</i> juice. Follow recipe for fresh fruit -jelly, substituting ¼ cup strained lemon juice for ¼ cup -of the fruit juice specified. For fresh fruit jelly recipes, -see Index to Jelly Recipes (<a href="#Page_2">page 2</a>).</p> -<div class="pb" id="Page_9">9</div> -<h3 id="c11">ELDERBERRY JELLY -<br />BLACK RASPBERRY JELLY</h3> -<div class="verse"> -<p class="t0">3½ cups (1¾ lbs.) berry juice</p> -<p class="t0">½ cup lemon juice</p> -<p class="t0">7½ cups (3¼ lbs.) sugar</p> -<p class="t0">1 bottle Certo</p> -</div> -<p>To prepare juice, remove larger stems from about 4 -pounds fully ripe berries; place in saucepan and crush. -Heat gently until juice starts to flow, then simmer, covered, -15 minutes. Place in jelly cloth or bag and squeeze -out juice. Squeeze and strain juice from 4 medium lemons. -Measure sugar and juice into large saucepan and -mix. Bring to a boil over hottest fire and at once add -Certo, stirring constantly. Then bring to a <i>full rolling -boil</i> and boil hard ½ minute. Remove the saucepan from -fire, skim, pour quickly. Paraffin at once. Makes about 11 -glasses (6 fluid ounces each).</p> -<h3 id="c12">RED RASPBERRY AND CURRANT JELLY</h3> -<div class="verse"> -<p class="t0">4½ cups (2¼ lbs.) juice</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare juice, crush thoroughly about 1½ pounds -fully ripe currants. Add ½ cup water, bring to a boil. -Crush thoroughly 1½ quarts fully ripe raspberries. Place -fruits in jelly cloth or bag and squeeze out juice. Measure -sugar and juice into large saucepan; mix. Bring to a -boil over hottest fire and at once add Certo, stirring constantly. -Then bring to a <i>full rolling boil</i> and boil hard ½ -minute. Remove from fire, skim, pour quickly. Paraffin -at once. Makes about 11 glasses (6 fluid ounces each).</p> -<h3 id="c13">RHUBARB JELLY</h3> -<div class="verse"> -<p class="t0">3½ cups (1¾ lbs.) juice</p> -<p class="t0">7½ cups (3¼ lbs.) sugar</p> -<p class="t0">1 bottle Certo</p> -</div> -<p>To prepare juice, cut about 3 pounds of fully ripe red-stalked -rhubarb into 1-inch pieces and put through food -chopper. Place fruit in jelly cloth or bag and squeeze out -juice. Measure sugar and juice into large saucepan and -mix. Bring to a boil over hottest fire and at once add -Certo, stirring constantly. Then bring to a <i>full rolling boil</i> -and boil hard ½ minute. Remove from fire, skim, pour -quickly. Paraffin at once. Makes about 11 glasses (6 fluid -ounces each).</p> -<div class="pb" id="Page_10">10</div> -<h3 id="c14">GRAPE JELLY</h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) juice</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare juice, stem about 3 pounds fully ripe grapes. -Crush thoroughly. Add ½ cup water, bring to a boil, -cover, and simmer 10 minutes. Place in jelly bag and -squeeze out juice. (Concord grapes give best color and -flavor. If Malagas or other tight-skinned grapes are used, -use 3½ cups grape juice, and add juice of 2 medium lemons.) -Measure sugar and juice into large saucepan and -mix. Bring to a boil over hottest fire and at once add -Certo, stirring constantly. Then bring to a <i>full rolling -boil</i> and boil hard ½ minute. Remove from fire, skim, -pour quickly. Paraffin at once. Makes about 10 glasses -(6 fluid ounces each).</p> -<h3 id="c15">GRAPE JELLY FROM BOTTLED JUICE</h3> -<div class="verse"> -<p class="t0">2 cups (1 lb.) juice</p> -<p class="t0">3 cups (1¼ lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>Measure sugar and juice into large saucepan and mix. -(If unsweetened juice is used increase sugar by ½ cup.) -Bring to a boil over hottest fire and at once add Certo, -stirring constantly. Then bring to a <i>full rolling boil</i> and boil -hard ½ minute. Remove from fire, skim, pour quickly. Paraffin -at once. Makes about 5 glasses (6 fluid ounces each).</p> -<h3 id="c16">PLUM JELLY -<br />PRUNE JELLY</h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) juice</p> -<p class="t0">7½ cups (3¼ lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare juice, crush thoroughly about 4 pounds fully -ripe fruit. Do not peel or pit. Add 1 cup water, bring to -a boil, cover, and simmer 10 minutes. Place in jelly cloth -or bag; squeeze out juice. (Sour, cling-stone plums make -best jelly. If sweet plums or free-stone prunes are used, -substitute ½ cup strained lemon juice for ½ cup of the -plum juice specified.) Measure sugar and juice into large -saucepan and mix. Bring to a boil over hottest fire and -at once add Certo, stirring constantly. Then bring to a -<i>full rolling boil</i> and boil hard ½ minute. Remove from -fire, skim, pour quickly. Paraffin at once. Makes about -11 glasses (6 fluid ounces each).</p> -<div class="pb" id="Page_11">11</div> -<h3 id="c17">GRAPEFRUIT JELLY</h3> -<div class="verse"> -<p class="t0">3½ cups (1¾ lbs.) juice</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">1 bottle Certo</p> -</div> -<p>To prepare juice, grate rind from 4 medium grapefruit, and -squeeze out juice. Add juice to grated rind and let stand -for 10 minutes. Press juice through small cloth. Measure -sugar and juice into large saucepan and mix. Bring to a -boil over hottest fire and at once add Certo, stirring constantly. -Then bring to a <i>full rolling boil</i> and boil hard ½ -minute. Remove from fire, skim, pour quickly. Paraffin at -once. Makes about 10 glasses (6 fluid ounces each).</p> -<h3 id="c18">PEACH JELLY</h3> -<div class="verse"> -<p class="t0">3 cups (1½ lbs.) juice</p> -<p class="t0">6½ cups (2¾ lbs.) sugar</p> -<p class="t0">1 bottle Certo</p> -</div> -<p>To prepare juice, remove pits from about 3½ pounds -peaches. Do not peel. Crush peaches thoroughly. Add ½ -cup water, bring to a boil, cover, and simmer 5 minutes. -Place fruit in jelly cloth or bag and squeeze out juice. -Measure sugar and juice into large saucepan and mix. -Bring to a boil over hottest fire and at once add Certo, stirring -constantly. Then bring to a <i>full rolling boil</i> and boil -hard ½ minute. Remove from fire, skim, pour quickly. Paraffin -at once. Makes about 9 glasses (6 fluid ounces each).</p> -<h3 id="c19">APPLE JELLY (From Fresh, Tart Apples) -<br />CRABAPPLE JELLY</h3> -<div class="verse"> -<p class="t0">5 cups (2½ lbs.) juice</p> -<p class="t0">7½ cups (3¼ lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare juice, remove blossom and stem ends from -about 3½ pounds fully ripe fruit, and cut apples in small -pieces. Do not peel or core. Add 3 cups water, cover, and -simmer 10 minutes. Crush with masher, and simmer, covered, -5 minutes longer. (With soft, very sweet apples, -add juice of 1 lemon to prepared juice before measuring.) -Place fruit in jelly cloth or bag and squeeze out -juice. Measure sugar and juice into large saucepan and -mix. Bring to a boil over hottest fire and at once add -Certo, stirring constantly. Then bring to a <i>full rolling -boil</i> and boil hard ½ minute. Remove from fire, skim, -pour quickly. Paraffin at once. Makes about 12 glasses -(6 fluid ounces each).</p> -<div class="pb" id="Page_12">12</div> -<h3 id="c20">MINT JELLY</h3> -<div class="verse"> -<p class="t0">½ cup apple vinegar</p> -<p class="t0">1¼ cups water</p> -<p class="t0">3½ cups (1½ lbs.) sugar</p> -<p class="t0">Green coloring</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>Wash 1 packed cup spearmint leaves and stems. Place -in saucepan and crush. Add vinegar and water. Bring -quickly to a boil; remove from fire. Cover and let stand -10 minutes. Add sugar and mix. Bring to a boil over hottest -fire, during which time add green coloring. Use coloring -which fruit acids do not fade. As soon as mixture -boils, add Certo, stirring constantly. Then bring to a <i>full -rolling boil</i> and boil hard ½ minute. Remove from fire -and skim. Strain hot jelly into glasses. Paraffin at once. -Makes about 5 glasses (6 fluid ounces each).</p> -<p>Or omit mint leaves and add ½ to 1½ teaspoons spearmint -extract after jelly is removed from fire.</p> -<h3 id="c21">GOOSEBERRY JELLY</h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) juice</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare juice, crush thoroughly about 3 pounds fully -ripe gooseberries. Add ½ cup water, bring to a boil, -cover and simmer 10 minutes. Place in jelly bag and -squeeze out juice. Measure sugar and juice into large -saucepan and mix. Bring to a boil over hottest fire and -at once add Certo, stirring constantly. Then bring to a -<i>full rolling boil</i> and boil hard ½ minute. Remove from -fire, skim, pour quickly. Paraffin at once. Makes about 10 -glasses (6 fluid ounces each).</p> -<h3 id="c22">BEACH PLUM JELLY</h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) juice</p> -<p class="t0">7½ cups (3¼ lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare juice, crush thoroughly (do not pit or peel) -about 4 pounds fully ripe fruit. Add 3½ cups water, -bring to a boil, and simmer, covered, 30 minutes. Place -in jelly cloth or bag and squeeze out juice. Measure -sugar and juice into large saucepan and mix. Bring to a -boil over hottest fire and at once add Certo, stirring -constantly. Then bring to a <i>full rolling boil</i> and boil hard -½ minute. Remove from fire, skim, pour quickly. Paraffin -at once. Makes about 11 glasses (6 fluid ounces each).</p> -<div class="pb" id="Page_13">13</div> -<h3 id="c23">QUINCE JELLY</h3> -<div class="verse"> -<p class="t0">4½ cups (2¼ lbs.) juice</p> -<p class="t0">7½ cups (3¼ lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare juice, remove blossom and stem ends from -about 3 pounds fully ripe quinces. Do not peel. Grind; -add 4½ cups water. Simmer, covered, 15 minutes. Place -in jelly cloth; squeeze out juice. (If fruit lacks tartness, -add 2 tablespoons lemon juice to quince juice before -measuring.) Measure sugar and juice into large saucepan; -mix. Bring to a boil over hottest fire and at once add -Certo, stirring constantly. Bring to a <i>full rolling boil</i> and -boil hard ½ minute. Remove from fire, skim, pour quickly. -Paraffin at once. Makes 11 glasses (6 fluid ounces each).</p> -<h3 id="c24">QUINCE AND CRANBERRY JELLY</h3> -<div class="verse"> -<p class="t0">4½ cups (2¼ lbs.) juice</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare juice, remove cores, blossom and stem ends -from about 1½ pounds fully ripe quinces. Do not peel. -Grind fine; add 1 pound fully ripe cranberries and 4½ -cups water; bring to a boil, and simmer, covered, 15 minutes. -Place fruits in jelly cloth and squeeze out juice. -Measure sugar and juice into large saucepan; mix. Bring -to a boil over hottest fire and at once add Certo, stirring -constantly. Then bring to a <i>full rolling boil</i> and boil hard -½ minute. Remove from fire, skim, pour quickly. Paraffin -at once. Makes about 11 glasses (6 fluid ounces each).</p> -<h3 id="c25">GUAVA JELLY</h3> -<div class="verse"> -<p class="t0">3½ cups (1¾ lbs.) guava juice</p> -<p class="t0">½ cup lemon juice</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare juice, slice thin about 2 pounds fully ripe -guavas. Add 2¼ cups boiling water and crush thoroughly -5 minutes. Place in jelly bag; squeeze out juice. Squeeze -and strain juice from 4 medium lemons. (Add red coloring, -if desired.) Measure sugar and juice into large -saucepan; mix. Bring to a boil over hottest fire, and at -once add Certo, stirring constantly. Bring to a <i>full rolling -boil</i> and boil hard ½ minute. Remove from fire, skim, -pour quickly. Paraffin at once. Makes about 10 glasses -(6 fluid ounces each).</p> -<div class="pb" id="Page_14">14</div> -<h3 id="c26">WILD CHERRY JELLY -<br />CHOKECHERRY JELLY</h3> -<div class="verse"> -<p class="t0">3 cups (1½ lbs.) juice</p> -<p class="t0">6½ cups (2¾ lbs.) sugar</p> -<p class="t0">1 bottle Certo</p> -</div> -<p>To prepare juice, stem about 3 pounds fully ripe cherries. -Add 3 cups water. Bring to a boil, cover, and simmer -15 minutes. (For strong cherry pit flavor, add 4 -tablespoons crushed pits during simmering, or ¼ teaspoon -almond extract before pouring.) Place fruit in -jelly cloth or bag and squeeze out juice. Measure sugar -and juice into large saucepan and mix. Bring to a boil -over hottest fire and at once add Certo, stirring constantly. -Then bring to a <i>full rolling boil</i> and boil hard ½ -minute. Remove from fire, skim, pour quickly. Paraffin -at once. Makes about 9 glasses (6 fluid ounces each).</p> -<h3 id="c27">RHUBARB AND STRAWBERRY JELLY</h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) juice</p> -<p class="t0">8 cups (3½ lbs.) sugar</p> -<p class="t0">1 bottle Certo</p> -</div> -<p>To prepare juice, cut about 1 pound fully ripe rhubarb -in 1-inch pieces and put through food chopper. Crush -thoroughly or grind about 2 quarts fully ripe strawberries. -Combine fruits; place in jelly bag and squeeze out -juice. Measure sugar and juice into large saucepan and -mix. Bring to a boil over hottest fire and at once add -Certo, stirring constantly. Then bring to a <i>full rolling -boil</i> and boil hard ½ minute. Remove from fire, skim, -pour quickly. Paraffin at once. Makes about 12 glasses -(6 fluid ounces each).</p> -<h3 id="c28">CURRANT AND STRAWBERRY JELLY</h3> -<div class="verse"> -<p class="t0">4½ cups (2¼ lbs.) juice</p> -<p class="t0">7½ cups (3¼ lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare juice, crush thoroughly about 1½ pounds -fully ripe currants. Add ½ cup water and bring to a -boil. Crush thoroughly or grind about 1½ quarts fully -ripe strawberries. Combine fruits; place in jelly cloth -or bag and squeeze out juice. Measure sugar and juice -into large saucepan and mix. Bring to a boil over hottest -fire and at once add Certo, stirring constantly. Then -bring to a <i>full rolling boil</i> and boil hard ½ minute. Remove -from fire, skim, pour quickly. Paraffin at once. -Makes about 11 glasses (6 fluid ounces each).</p> -<div class="pb" id="Page_15">15</div> -<h3 id="c29">APRICOT JELLY</h3> -<div class="verse"> -<p class="t0">3½ cups (1¾ lbs.) apricot juice</p> -<p class="t0">½ cup lemon juice</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">1 bottle Certo</p> -</div> -<p>To prepare juice, pit (do not peel) about 5 pounds fully -ripe apricots. Add ¾ cup water, bring to a boil, and -simmer, uncovered, 20 minutes. Place in jelly cloth or bag -and squeeze out juice. Squeeze and strain juice from 4 -medium lemons. Measure sugar and juice into large -saucepan and mix. Bring to a boil over hottest fire and -at once add Certo, stirring constantly. Then bring to a -<i>full rolling boil</i> and boil hard ½ minute. Remove from -fire, skim, pour quickly. Paraffin at once. Makes about -11 glasses (6 fluid ounces each).</p> -<h3 id="c30">BLUEBERRY AND SOUR CHERRY JELLY</h3> -<div class="verse"> -<p class="t0">3½ cups (1¾ lbs.) juice</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">1 bottle Certo</p> -</div> -<p>To prepare juice, crush about 1 quart fully ripe blueberries. -Stem and crush about 2 pounds fully ripe cherries. -Do not pit. Add ¼ cup water, bring to a boil, and -simmer, covered, 10 minutes. Place fruits in jelly cloth -and squeeze out juice. Measure sugar and juice into large -saucepan, mix. Bring to a boil over hottest fire and at -once add Certo, stirring constantly. Then bring to a <i>full -rolling boil</i> and boil hard ½ minute. Remove from fire, -skim, pour quickly. Paraffin at once. Makes about 10 -glasses (6 fluid ounces each).</p> -<h3 id="c31">PINEAPPLE JELLY</h3> -<div class="verse"> -<p class="t0">3 cups (1½ lbs.) juice</p> -<p class="t0">6½ cups (2¾ lbs.) sugar</p> -<p class="t0">1 bottle Certo</p> -</div> -<p>To prepare juice, pare 2 medium, fully ripe pineapples. -Chop very fine or grind. Place in jelly cloth or bag and -squeeze out juice. Measure sugar and juice into large -saucepan and mix. Bring to a boil over hottest fire and -at once add Certo, stirring constantly. Then bring to a -<i>full rolling boil</i> and boil hard ½ minute. Remove from -fire, skim, pour quickly. Paraffin at once. Makes about 9 -glasses (6 fluid ounces each).</p> -<div class="pb" id="Page_16">16</div> -<h3 id="c32">SOUR CHERRY AND GOOSEBERRY JELLY</h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) juice</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">1 bottle Certo</p> -</div> -<p>To prepare juice, stem (do not pit) and crush about 2 -pounds fully ripe cherries. Crush about 1½ pounds fully -ripe gooseberries. Combine fruits. Add ¼ cup water, -bring to a boil, cover, and simmer 10 minutes. Place -fruit in jelly cloth or bag and squeeze out juice. Measure -sugar and juice into large saucepan and mix. Bring to a -boil over hottest fire and at once add Certo, stirring constantly. -Then bring to a <i>full rolling boil</i> and boil hard ½ -minute. Remove from fire, skim, pour quickly. Paraffin hot -jelly at once. Makes about 11 glasses (6 fluid ounces each).</p> -<h3 id="c33">LIME JELLY</h3> -<div class="verse"> -<p class="t0">¾ cup (⅜ lb.) juice</p> -<p class="t0">1¾ cups water</p> -<p class="t0">4 cups (1¾ lbs.) sugar</p> -<p class="t0">Green coloring</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare juice, grate rind from 5 limes and squeeze -juice from 8 to 10. Add juice to grated rinds and let -stand 10 minutes. Press juice through small cloth. Measure -sugar, juice, and water into large saucepan and mix. -Bring to a boil over hottest fire. While mixture is coming -to a boil, add coloring to give desired shade. Use coloring -which fruit acids do not fade. As soon as mixture -boils, add Certo, stirring constantly. Then bring to a <i>full -rolling boil</i> and boil hard for ½ minute. Remove from fire, -skim, pour quickly. Paraffin at once. Makes about 6 -glasses (6 fluid ounces each).</p> -<h3 id="c34">POMEGRANATE JELLY</h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) juice</p> -<p class="t0">7½ cups (3¼ lbs.) sugar</p> -<p class="t0">1 bottle Certo</p> -</div> -<p>To prepare juice, separate and crush the edible portion -of 10 to 12 fully ripe pomegranates. Do not remove seeds. -Place in jelly bag and squeeze out juice. Measure sugar -and juice into large saucepan and mix. Bring to a boil -over hottest fire and at once add Certo, stirring constantly. -Then bring to a <i>full rolling boil</i> and boil hard -½ minute. Remove from fire, skim, pour quickly. Paraffin -hot jelly at once. Makes about 11 glasses (6 fluid -ounces each).</p> -<div class="pb" id="Page_17">17</div> -<h2 id="c35"><span class="small">IMPORTANT DO’S AND DON’TS FOR JELLY MAKERS</span></h2> -<p><span class="ss">DON’T</span>—double Certo recipes. Better color and -flavor and more certain results are obtained -from single batches.</p> -<p><span class="ss">DO</span>—use fully ripe fruit of the best possible -color and flavor. Taste fruit, and if it lacks -tartness, add the juice of 2 medium lemons -(¼ cup) when adding sugar.</p> -<p><span class="ss">DO</span>—prepare fruit exactly as the recipes direct. -Do not simmer before crushing or squeezing -unless recipes specify cooking. For crushing -fruit, a food chopper is convenient.</p> -<p><span class="ss">DO</span>—measure sugar and fruit exactly with the -same standard ½-pint measuring cup, level -full; or weigh both. A standard measuring cup -holds ½ pint sugar (7 oz. by weight) or ½ -pint fruit or juice (8 oz. by weight).</p> -<p><span class="ss">DO</span>—use a large enough kettle so that your -mixture has room enough to boil <i>hard</i>. A kettle -of 6- to 8-quart capacity is recommended. -If the 6-quart size is used for jam, add ¼ teaspoon -butter with sugar to reduce foaming.</p> -<p><span class="ss">DON’T</span>—confuse a gentle simmering boil with -the <i>full rolling boil</i> specified in Certo recipes. -A full rolling boil is a high, tumbling boil that -cannot be stirred down.</p> -<div class="pb" id="Page_18">18</div> -<p><span class="ss">DO</span>—time the full rolling boil by the clock.</p> -<p><span class="ss">DO</span>—stir and skim jams by turns for just 5 -minutes before pouring. This slight cooling -helps prevent floating fruit.</p> -<p><span class="ss">DON’T</span>—expose jellies and jams to dust or -dampness after they are made. Spoilage is -caused by the growth of yeast and mold -plants, which are usually carried by dust. Use -clean glasses, new paraffin, and clean covers. -Paraffin hot jelly and jam at once. Fill glasses -only to within ½ inch of top. Store in a cool, -dry place.</p> -<p><span class="ss">DON’T</span>—judge the texture of your jellies or -jams too hastily. Certo recipes are designed -to give an ideal set at the time they are most -apt to be used. Many grow progressively -firmer for a week to a month after they are -made.</p> -<h2 id="c36"><span class="small">NEWS ABOUT PECTIN</span></h2> -<p><b class="small">Do you know that pectin, which helps you make delicious -jams and jellies, plays a role in medicine, too?</b></p> -<p><b class="small">DOCTORS have long used apple pectin in the treatment of -diarrhea—especially with young children. Good results -here have led to further discoveries of the effectiveness of -pectin in the treatment of many intestinal disorders and -also in the dressing of wounds and burns. Pectin made by -the makers of Certo is being used in several of these scientific -studies.</b></p> -<p><b class="small">BECAUSE this is a subject of active scientific interest, it -seems to us news in which you might be interested. These -facts are given solely as a matter of information. The -makers of Certo wish neither to prescribe nor recommend.</b></p> -<div class="pb" id="Page_19">19</div> -<h3 id="c37">BLACKBERRY JAM -<br />BOYSENBERRY JAM -<br />DEWBERRY JAM -<br />CRUSHED STRAWBERRY JAM -<br />YOUNGBERRY JAM</h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) prepared fruit</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare fruit, grind about 2 quarts fully ripe berries, -or crush completely one layer at a time so that each -berry is reduced to a pulp. Measure sugar and prepared -fruit into large kettle, mix well, and bring to a <i>full rolling -boil</i> over hottest fire. Stir constantly before and -while boiling. Boil hard 1 minute. Remove from fire and -stir in Certo. Stir and skim for just 5 minutes to cool -slightly to prevent floating fruit. Pour quickly. Paraffin -at once. Makes about 10 glasses (6 fluid ounces each).</p> -<p>• New combination jams: Use above recipe, preparing 4 -cups fruit from a 2-quart mixture of two or more of the -berries listed above.</p> -<h3 id="c38">SLICED STRAWBERRY JAM</h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) prepared fruit</p> -<p class="t0">6 cups (2 lbs. 10 oz.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare fruit, cut about 2 quarts fully ripe berries in -halves lengthwise; large berries in quarters. Add 1 cup -sugar, mix and let stand 15 minutes. This cup of sugar is -in addition to the 6 cups specified above. Measure sugar -and prepared fruit into large kettle, packing fruit into -cup; mix well, and bring to a <i>full rolling boil</i> over hottest -fire. Stir constantly before and while boiling. Boil -hard 1 minute. Remove from fire and stir in Certo. Stir -and skim for 5 minutes. Pour quickly. Paraffin at once. -Makes about 9 glasses (6 fluid ounces each).</p> -<h3 id="c39">JAM FROM CANNED FRUIT</h3> -<p>Use <i>unsweetened</i> fruit. Follow recipe for fresh fruit -jam, substituting ¼ cup lemon juice for ¼ cup of the -prepared fruit specified. For fresh fruit jam recipes, see -Index to Jam Recipes (<a href="#Page_3">page 3</a>).</p> -<div class="pb" id="Page_20">20</div> -<h3 id="c40">RED CURRANT JAM -<br />GOOSEBERRY JAM</h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) prepared fruit</p> -<p class="t0">7½ cups (3¼ lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare fruit, crush thoroughly or grind about 2 -pounds fully ripe fruit. Measure sugar and prepared -fruit into large kettle, mix well, and bring to a <i>full rolling -boil</i> over hottest fire. Stir constantly before and while -boiling. Boil hard 1 minute. Remove from fire and stir in -Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin -at once. Makes about 11 glasses (6 fluid ounces each).</p> -<h3 id="c41">SPICED CURRANT RELISH</h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) prepared fruit</p> -<p class="t0">7½ cups (3¼ lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare fruit, crush thoroughly or grind about 2 -pounds fully ripe currants. Add 1 teaspoon cloves and 1 -teaspoon cinnamon, ¼ cup water and ¼ cup vinegar. -Bring to a boil; simmer, covered, 10 minutes. Measure -sugar into large kettle. Add prepared fruit; mix well -and bring to a <i>full rolling boil</i> over hottest fire. Stir constantly -before and while boiling. Boil hard 1 minute. -Remove from fire and stir in Certo. Stir and skim for 5 -minutes. Pour quickly. Paraffin at once. Makes about 11 -glasses (6 fluid ounces each).</p> -<h3 id="c42">PEACH JAM -<br />PEAR JAM</h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) prepared fruit</p> -<p class="t0">7½ cups (3¼ lbs.) sugar</p> -<p class="t0">1 bottle Certo</p> -</div> -<p>To prepare fruit, peel about 3 pounds fully ripe fruit. -Grind or chop very fine. If desired, about 3 teaspoons -spice may be added. (If peaches lack tartness, add ¼ -cup lemon juice in addition to 4 cups prepared fruit.) -Measure sugar and prepared fruit, tightly packed, into -large kettle, mix well, and bring to a <i>full rolling boil</i> -over hottest fire. Stir constantly before and while boiling. -Boil hard 1 minute. Remove kettle from fire and stir -in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin -at once. Makes about 11 glasses (6 fluid ounces each).</p> -<div class="pb" id="Page_21">21</div> -<h3 id="c43">FRESH PINEAPPLE JAM</h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) prepared fruit</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">1 bottle Certo</p> -</div> -<p>To prepare fruit, pare 2 medium fully ripe pineapples. -Chop very fine or grind, using finest knife of food chopper. -Measure sugar and prepared fruit into large kettle, -mix well, and bring to a <i>full rolling boil</i> over hottest fire. -Stir constantly before and while boiling. Boil hard 1 -minute. Remove from fire and stir in Certo. Stir and -skim for 5 minutes. Pour quickly. Paraffin at once. Makes -about 11 glasses (6 fluid ounces each).</p> -<h3 id="c44">RHUBARB JAM</h3> -<div class="verse"> -<p class="t0">3 cups (1½ lbs.) prepared fruit</p> -<p class="t0">5 cups (2¼ lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare fruit, slice fine or chop about 2 pounds rhubarb. -Do not peel. Red-stalked rhubarb gives the best -color. Add 1 cup sugar; let stand 15 minutes. This cup of -sugar is in addition to the 5 cups specified above. If desired, -add 1 teaspoon ginger. Red coloring may be added, -use coloring which fruit acids do not fade. Measure -sugar into large kettle, then prepared fruit, solidly -packed, filling up each cup with water. Mix well and -bring to a <i>full rolling boil</i> over hottest fire. Stir constantly -before and while boiling. Boil hard 1 minute. Remove -from fire and stir in Certo. Stir and skim for 5 minutes. -Pour quickly. Paraffin at once. Makes about 8 glasses (6 -fluid ounces each).</p> -<h3 id="c45">RED RASPBERRY AND CURRANT JAM</h3> -<div class="verse"> -<p class="t0">4½ cups (2¼ lbs.) prepared fruit</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare fruit, crush about 1½ pounds fully ripe currants. -Remove seeds and skins by sieving. Crush about 1 -quart fully ripe raspberries. Combine fruits. Measure -sugar into large kettle. Add prepared fruit; mix well -and bring to a <i>full rolling boil</i> over hottest fire. Stir constantly -before and while boiling. Boil hard 1 minute. -Then remove kettle from fire and stir in Certo. Stir and -skim for 5 minutes. Pour quickly. Paraffin at once. Makes -about 11 glasses (6 fluid ounces each).</p> -<div class="pb" id="Page_22">22</div> -<h3 id="c46">FRESH APRICOT JAM</h3> -<div class="verse"> -<p class="t0">3 cups (1½ lbs.) prepared fruit</p> -<p class="t0">¼ cup lemon juice</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare fruit, pit about 2 pounds fully ripe apricots, -cut into small pieces, and crush thoroughly or grind. Do -not peel. Squeeze juice of 2 medium lemons. Measure -sugar, prepared fruit, and lemon juice into large kettle, -mix well, and bring to a <i>full rolling boil</i> over hottest fire. -Stir constantly before and while boiling. Boil hard 1 minute. -Remove from fire and stir in Certo. Stir and skim for -5 minutes. Pour quickly. Paraffin at once. Makes about 9 -glasses (6 fluid ounces each).</p> -<h3 id="c47">DRIED APRICOT JAM</h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) prepared fruit</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">1 bottle Certo</p> -</div> -<p>To prepare fruit, add 3½ cups water and juice of 1 -lemon to ½ pound apricots. Cover, let stand 4 hours or -overnight. Drain, grind or chop fine, and mix with juice. -Measure sugar into large kettle, add prepared fruit. Mix -well, bring to a <i>full rolling boil</i> over hottest fire. Stir -constantly before and while boiling. Boil hard 1 minute. -Remove from fire and stir in Certo. Stir and skim for 5 -minutes. Pour quickly. Paraffin at once. Makes about 11 -glasses (6 fluid ounces each).</p> -<h3 id="c48">GRAPE JAM</h3> -<div class="verse"> -<p class="t0">5 cups (2½ lbs.) prepared fruit</p> -<p class="t0">7½ cups (3¼ lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare fruit, slip skins from about 3½ pounds fully -ripe grapes. Simmer pulp, covered, 5 minutes. Remove -seeds by sieving. Chop or grind skins and add to pulp. -(If wild grapes, Malagas, or other tight-skinned grapes are -used, stem, crush, and simmer with ½ cup water 30 minutes. -Sieve and measure. Use 4½ cups prepared fruit and -¼ cup lemon juice.) Measure sugar and prepared fruit -into large kettle, mix well, and bring to a <i>full rolling boil</i> -over hottest fire. Stir constantly before and while boiling. -Boil hard 1 minute. Remove from fire and stir in Certo. -Stir and skim for 5 minutes. Pour quickly. Paraffin at -once. Makes about 12 glasses (6 fluid ounces each).</p> -<div class="pb" id="Page_23">23</div> -<h3 id="c49">FRESH FIG JAM</h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) prepared fruit</p> -<p class="t0">½ cup lemon juice</p> -<p class="t0">7½ cups (3¼ lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare fruit, remove stem ends from about 3 pounds -fully ripe black figs. (With white figs, add 4 cups boiling -water and ¼ cup soda; let stand 5 minutes, then pour -off liquid, wash thoroughly and drain.) Crush thoroughly -or grind. Squeeze juice of 4 medium lemons. Measure -sugar, prepared fruit, and lemon juice into large kettle, -mix well, and bring to a <i>full rolling boil</i> over hottest fire. -Stir constantly before and while boiling. Boil hard 1 minute. -Remove kettle from fire and stir in Certo. Stir and -skim for 5 minutes. Pour quickly. Paraffin at once. Makes -about 11 glasses (6 fluid ounces each).</p> -<h3 id="c50">DRIED FIG JAM</h3> -<div class="verse"> -<p class="t0">3 cups (1¾ lbs.) prepared fruit</p> -<p class="t0">5 cups (2¼ lbs.) sugar</p> -<p class="t0">1 bottle Certo</p> -</div> -<p>To prepare fruit, chop fine ¾ pound stemmed stewing -figs. Add 2 cups water and juice of 2 medium lemons; -mix. Measure sugar into large kettle, add prepared -fruit, filling up the last cup with water if necessary. Mix -well, bring to a <i>full rolling boil</i> over hottest fire. Stir -constantly before and while boiling. Boil hard 1 minute. -Remove from fire and stir in Certo. Stir and skim for 5 -minutes. Pour quickly. Paraffin at once. Makes about 9 -glasses (6 fluid ounces each).</p> -<h3 id="c51">GOOSEBERRY AND RED RASPBERRY JAM</h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) prepared fruit</p> -<p class="t0">6½ cups (2¾ lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare fruit, crush thoroughly or grind about 1 -pound fully ripe gooseberries and 1 quart fully ripe -raspberries. Combine fruits. Measure sugar and prepared -fruit into large kettle, mix well, and bring to a -<i>full rolling boil</i> over hottest fire. Stir constantly before -and while boiling. Boil hard 1 minute. Remove from fire -and stir in Certo. Stir and skim for 5 minutes. Pour -quickly. Paraffin at once. Makes about 10 glasses (6 fluid -ounces each).</p> -<div class="pb" id="Page_24">24</div> -<h3 id="c52">DRIED APRICOT AND PINEAPPLE JAM</h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) prepared fruit</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">1 bottle Certo</p> -</div> -<p>To prepare fruit, add 2 cups water to ¼ pound apricots. -Cover and let stand 4 hours or overnight. Drain fruit, -grind or chop fine, and mix with juice. Crush well or -grind 1 medium, fully ripe pineapple or use 1 No. 2 can -crushed pineapple. Measure sugar and prepared fruit -into large kettle. Mix well and bring to a <i>full rolling boil</i> -over hottest fire. Stir constantly before and while boiling. -Boil hard 1 minute. Then remove kettle from fire -and stir in Certo. Stir and skim for 5 minutes. Pour -quickly. Paraffin at once. Makes about 11 glasses (6 fluid -ounces each).</p> -<h3 id="c53">STRAWBERRY AND PINEAPPLE JAM</h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) prepared fruit</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare fruit, crush completely or grind about 1 -quart fully ripe berries. Each berry must be reduced to a -pulp. Cut fine or grind 1 medium fully ripe pineapple or -use 1 No. 2 can crushed pineapple. Combine fruits. Measure -sugar and prepared fruit into large kettle, mix well, -and bring to a <i>full rolling boil</i> over hottest fire. Stir constantly -before and while boiling. Boil hard 1 minute. Remove -from fire and stir in Certo. Stir and skim for 5 -minutes. Pour quickly. Paraffin at once. Makes about 10 -glasses (6 fluid ounces each).</p> -<h3 id="c54">BLUEBERRY JAM -<br />HUCKLEBERRY JAM</h3> -<div class="verse"> -<p class="t0">4½ cups (2¼ lbs.) prepared fruit</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">1 bottle Certo</p> -</div> -<p>To prepare fruit, crush about 1½ quarts fully ripe berries. -Add juice of 1 medium lemon and grated rind of ½ -lemon. Measure sugar and prepared fruit into large kettle, -mix well, and bring to a <i>full rolling boil</i> over hottest -fire. Stir constantly before and while boiling. Boil hard 1 -minute. Remove from fire and stir in Certo. Stir and -skim for 5 minutes. Pour quickly. Paraffin at once. Makes -about 12 glasses (6 fluid ounces each).</p> -<div class="pb" id="Page_25">25</div> -<h3 id="c55">GRAPE CONSERVE</h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) prepared fruit</p> -<p class="t0">¼ cup lemon juice</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">1 cup nut meats, finely chopped</p> -<p class="t0">½ lb. seeded raisins</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare fruit, stem and crush well about 3 pounds -fully ripe grapes. Add ¼ cup water and simmer, covered, -30 minutes. Remove seeds and skins by sieving. If -desired, prepare grapes as in Grape Jam (<a href="#Page_22">page 22</a>). Squeeze -juice from 2 lemons and grate rind. Measure sugar into -large kettle. Add nut meats, raisins, lemon juice, rind, -and prepared fruit, filling up the last cup with water if -necessary. Mix well and bring to a <i>full rolling boil</i> over -hottest fire. Stir constantly before and while boiling. Boil -hard 1 minute. Remove from fire and stir in Certo. Stir -and skim for 5 minutes. Pour quickly. Paraffin at once. -Makes about 12 glasses (6 fluid ounces each).</p> -<h3 id="c56">PEACH MARMALADE</h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) prepared fruit</p> -<p class="t0">7½ cups (3¼ lbs.) sugar</p> -<p class="t0">1 bottle Certo</p> -</div> -<p>To prepare fruit, peel off the yellow rind of 1 orange and -1 lemon with a sharp knife, leaving as much of the white -part on the fruit as possible. Put yellow rinds through -the food chopper twice. Add ¾ cup water and ¹/₁₆ teaspoon -soda to ground rind and simmer, covered, for 10 -minutes. Cut off the tight skin of the peeled fruit and -slip the pulp out of each section. Add pulp and juice and -the juice of an additional lemon to the rind, and simmer, -covered, 20 minutes longer. Peel about 1½ pounds fully -ripe peaches. Pit and grind or chop very fine. Then combine -fruits.</p> -<p>Measure sugar into large kettle. Add prepared fruit, -filling up the last cup with water if necessary. Mix well, -bring to a <i>full rolling boil</i> over hottest fire. Stir constantly -before and while boiling. Boil hard 1 minute. Remove -from fire and stir in Certo. Stir and skim for 5 minutes. -Pour quickly. Paraffin hot marmalade at once. Makes -about 11 glasses (6 fluid ounces each).</p> -<div class="pb" id="Page_26">26</div> -<h3 id="c57">PLUM JAM -<br />PRUNE JAM</h3> -<div class="verse"> -<p class="t0">4½ cups (2¼ lbs.) prepared fruit</p> -<p class="t0">7½ cups (3¼ lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare fruit, pit about 3 pounds fully ripe fruit. Do -not peel. Cut into small pieces and crush thoroughly. Add -½ cup water and simmer, covered, 5 minutes. (Sour, -cling-stone plums give best color and flavor. If sweet -plums or free-stone prunes are used, substitute ½ cup -lemon juice for ½ cup of the prepared fruit specified.) -Measure sugar and prepared fruit into large kettle, mix -well, and bring to a <i>full rolling boil</i> over hottest fire. Stir -constantly before and while boiling. Boil hard 1 minute. -Remove from fire and stir in Certo. Stir and skim for 5 -minutes. Pour quickly. Paraffin at once. Makes about 11 -glasses (6 fluid ounces each).</p> -<h3 id="c58"><a id="cherryjam">CHERRY JAM</a></h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) prepared fruit</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">1 bottle Certo</p> -</div> -<p>To prepare fruit, pit about 2½ pounds fully ripe cherries. -Crush thoroughly or grind. (If sweet cherries are -used, substitute ¼ cup lemon juice for ¼ cup of the -prepared fruit specified. For stronger cherry flavor, add -¼ teaspoon almond extract before pouring.) Measure -sugar into large kettle. Add prepared fruit, packing each -cup solidly and filling up the last cup with water, if necessary. -Mix well and bring to a <i>full rolling boil</i> over hottest -fire. Stir constantly before and while boiling. Boil -hard 1 minute. Remove from fire and stir in Certo. Then -stir and skim by turns for just 5 minutes to cool slightly, -to prevent floating fruit. Pour quickly. Paraffin at -once. Makes about 11 glasses (6 fluid ounces each).</p> -<h3 id="c59">SWEET CHERRY CONSERVE</h3> -<p>Use recipe for Cherry Jam (<a href="#cherryjam">above</a>), adding juice and -grated rind of 2 medium lemons, ½ pound chopped, -seeded raisins, and 1 cup finely chopped nut meats when -sugar is added to prepared fruit. Makes about 13 glasses -(6 fluid ounces each).</p> -<div class="pb" id="Page_27">27</div> -<h3 id="c60">CITRUS FRUIT MARMALADE</h3> -<div class="verse"> -<p class="t0">3½ cups (2 lbs.) prepared fruit</p> -<p class="t0">5 cups (2¼ lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare fruit, remove skins in quarters. Lay quarters -flat, shave off and discard about ½ of white part. -With a very sharp knife, cut remaining rind into fine -shreds. Add 1½ cups water and ⅛ teaspoon soda. Bring -to a boil and simmer, covered, for just 10 minutes, stirring -occasionally. Cut off tight skin of peeled fruit and -slip pulp out of each section. Do not drain cooked rind, -add pulp and juice and 1 cup sugar. This 1 cup sugar is -in addition to the 5 cups specified above. (If oranges are -very sweet, add juice of 1 extra medium lemon.) Simmer, -covered, 20 minutes longer.</p> -<p>Measure sugar and prepared fruit, solidly packed, into -large kettle, flooding each cup with juice, or if necessary, -with water. Mix well and bring to a <i>full rolling boil</i> -over hottest fire. Stir constantly before and while boiling. -Boil hard 1 minute. Remove from fire and stir in -Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin -at once. Makes about 8 glasses (6 fluid ounces each).</p> -<p>• For Orange Marmalade, use 3 medium oranges and 2 -medium lemons.</p> -<p>• For Grapefruit Marmalade, use 2 medium grapefruit.</p> -<p>• For Orange and Grapefruit Marmalade, use 2 medium -oranges and 1 small grapefruit.</p> -<p>• For Orange, Grapefruit, and Lemon Marmalade, use 1 -of each fruit of medium size.</p> -<h3 id="c61">QUINCE JAM</h3> -<div class="verse"> -<p class="t0">5 cups (2½ lbs.) prepared fruit</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare fruit, peel and core about 3 pounds fully ripe -quinces. Grind, using finest knife of food chopper. Add -1½ cups water and juice of 1 lemon. Bring to a boil, -cover, and simmer 15 minutes. Measure sugar and prepared -fruit into large kettle, mix well, and bring to a -<i>full rolling boil</i> over hottest fire. Stir constantly before -and while boiling. Boil hard 1 minute. Remove from fire -and stir in Certo. Stir and skim for 5 minutes. Pour -quickly. Paraffin at once. Makes about 11 glasses (6 fluid -ounces each).</p> -<div class="pb" id="Page_28">28</div> -<h3 id="c62">CRANBERRY JAM -<br />SPICED CRANBERRY JAM -<br />CRANBERRY CONSERVE</h3> -<div class="verse"> -<p class="t0">7½ cups (3¾ lbs.) prepared fruit</p> -<p class="t0">5½ cups (2 lbs. 6 oz.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare fruit, add 4 cups water to about 2 pounds -fully ripe cranberries. (For Spiced Cranberry Jam, add -½ teaspoon ground cloves and 1 teaspoon cinnamon; for -Cranberry Conserve, add 1 cup seeded raisins, chopped.) -Bring to a boil, cover, and simmer 10 minutes. Sieve -pulp, if desired. Measure sugar into large kettle. Add -prepared fruit, mix well and bring to a <i>full rolling boil</i> -over hottest fire. Stir constantly before and while boiling. -Boil hard 1 minute. Remove from fire and stir in -Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin -at once. Makes about 12 glasses (6 fluid ounces each).</p> -<h3 id="c63">CRANBERRY MARMALADE</h3> -<div class="verse"> -<p class="t0">6 cups (3 lbs.) prepared fruit</p> -<p class="t0">8 cups (3½ lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare fruit, quarter 2 oranges and 1 lemon, seed, -slice thin. Add 3 cups water and ⅛ teaspoon soda; bring -to a boil, cover, and simmer 15 minutes. Add about 1 -pound fully ripe cranberries and simmer, covered, 10 -minutes longer. Measure sugar into large kettle. Add -prepared fruit, filling up the last cup with water if necessary. -Mix well and bring to a <i>full rolling boil</i> over hottest -fire. Stir constantly before and while boiling. Boil -hard 1 minute. Remove from fire and stir in Certo. Stir -and skim for 5 minutes. Pour quickly. Paraffin at once. -Makes about 13 glasses (6 fluid ounces each).</p> -<h3 id="c64">GINGER MARMALADE</h3> -<div class="verse"> -<p class="t0">3½ cups (1¾ lbs.) prepared fruit</p> -<p class="t0">2 cups (1 lb.) crystallized ginger, chopped</p> -<p class="t0">4½ cups (2 lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>Use 3 medium oranges and 1 medium lemon. Add ginger -with sugar. Follow recipe for Citrus Fruit Marmalade -(<a href="#Page_27">page 27</a>). Makes about 10 glasses (6 fluid ounces each).</p> -<div class="pb" id="Page_29">29</div> -<h3 id="c65">BLACK RASPBERRY JAM</h3> -<div class="verse"> -<p class="t0">3½ cups (1¾ lbs.) prepared fruit</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare fruit, crush thoroughly or grind about 2½ -quarts fully ripe black raspberries. Sieve part of pulp to -remove some of seeds. Add juice of 2 medium lemons. -Measure sugar and prepared fruit into large kettle, mix -well, and bring to a <i>full rolling boil</i> over hottest fire. Stir -constantly before and while boiling. Boil hard 1 minute. -Remove from fire and stir in Certo. Stir and skim for 5 -minutes. Pour quickly. Paraffin hot jam at once. Makes -about 10 glasses (6 fluid ounces each).</p> -<h3 id="c66">RED RASPBERRY JAM -<br />LOGANBERRY JAM</h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) prepared fruit</p> -<p class="t0">6½ cups (2¾ lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare fruit, crush or grind about 2 quarts fully ripe -berries. Measure sugar and prepared fruit into large kettle, -mix well, and bring to a <i>full rolling boil</i> over hottest -fire. Stir constantly before and while boiling. Boil hard 1 -minute. Remove from fire and stir in Certo. Stir and -skim for 5 minutes. Pour quickly. Paraffin at once. -Makes about 10 glasses (6 fluid ounces each).</p> -<h3 id="c67">TOMATO RELISH</h3> -<div class="verse"> -<p class="t0">3 cups (1½ lbs.) prepared tomatoes</p> -<p class="t0">6½ cups (2¾ lbs.) sugar</p> -<p class="t0">1 bottle Certo</p> -</div> -<p>To prepare tomatoes, scald, peel, and crush about 2½ -pounds ripe tomatoes, or use canned tomatoes. Boil 4 -cups crushed tomatoes 20 minutes, uncovered, stirring -occasionally. Add ¼ cup lemon juice and grated rind of -1 lemon. (For use with meats, add Worcestershire sauce -to taste or ½ teaspoon each ground cloves, allspice, and -cinnamon.) Measure sugar into large kettle. Add prepared -tomatoes, mix well and bring to a <i>full rolling boil</i> -over hottest fire. Stir constantly before and while boiling. -Boil hard 1 minute. Remove kettle from fire and stir -in Certo. Stir and skim for 5 minutes. Pour quickly. Paraffin -at once. Makes about 9 glasses (6 fluid ounces each).</p> -<div class="pb" id="Page_30">30</div> -<h3 id="c68">CANNED PINEAPPLE JAM</h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) prepared fruit</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">1 bottle Certo</p> -</div> -<p>To prepare fruit, use canned crushed pineapple. Add -juice of 2 medium lemons. Measure sugar and prepared -fruit into large kettle, mix well, and bring to a <i>full rolling -boil</i> over hottest fire. Stir constantly before and while -boiling. Boil hard 1 minute. Remove from fire and stir in -Certo. Stir and skim by turns for just 5 minutes to cool -slightly, to prevent floating fruit. Pour quickly. Paraffin -at once. Makes about 11 glasses (6 fluid ounces each).</p> -<h3 id="c69">STRAWBERRY AND RHUBARB JAM</h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) prepared fruit</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare fruit, grind about 1 quart fully ripe strawberries, -or crush completely one layer at a time so that -each berry is reduced to a pulp. Slice fine or chop (do -not peel) about 1 pound rhubarb. Red-stalked rhubarb -gives best color. Combine fruits. Measure sugar and prepared -fruit into large kettle, filling up last cup with water -if necessary. Mix well and bring to a <i>full rolling boil</i> -over hottest fire. Stir constantly before and while boiling. -Boil hard 1 minute. Remove from fire and stir in -Certo. Then stir and skim by turns for just 5 minutes to -cool slightly, to prevent floating fruit. Pour quickly. Paraffin -hot jam at once. Makes about 10 glasses (6 fluid -ounces each).</p> -<h3 id="c70">BLUEBERRY AND RED RASPBERRY JAM</h3> -<div class="verse"> -<p class="t0">4 cups (2 lbs.) prepared fruit</p> -<p class="t0">7 cups (3 lbs.) sugar</p> -<p class="t0">½ bottle Certo</p> -</div> -<p>To prepare fruit, crush or grind about 1 quart each fully -ripe blueberries and raspberries. Combine fruits. Measure -sugar and prepared fruit into large kettle, filling up -last cup with water if necessary. Mix well and bring to a -<i>full rolling boil</i> over hottest fire. Stir constantly before -and while boiling. Boil hard 1 minute. Remove from fire -and stir in Certo. Then stir and skim by turns for just 5 -minutes. Pour quickly. Paraffin at once. Makes about 10 -glasses (6 fluid ounces each).</p> -<div class="pb" id="Page_31">31</div> -<h2 id="c71"><span class="small">PERFECT JAMS AND JELLIES</span></h2> -<p>Have you ever stopped to think why certain jellies and -jams walk off with the blue ribbons in jelly-contests and -win cheers from all the family ... just what does stand -for perfection in a jelly or a jam?</p> -<p>The Bureau of Home Economics “Score Card for Jelly” -rates jellies for flavor, texture, and color, and gives 78% -of a score of 100 for perfect flavor and texture. Flavor is -defined as “free from excessive sweetness, acid, or overcooked -flavor”; perfect texture is “jelly that holds its -shape when turned onto a plate, but quivers when the -plate is moved.”</p> -<h3 class="center">Why Certo Recipes Win</h3> -<p>Certo jelly recipes are developed with fully ripe fruit instead -of the under-ripe fruit commonly used in old-fashioned -jelly making. They take you a long way toward perfect -flavor. And Certo jelly recipes are designed to give best -texture at the time the jelly is most apt to be used. They -take account of the fact that many jellies grow progressively -firmer for a week to a month after they are made.</p> -<p>About the ideal texture for jams there is far less -agreement than for jellies. Some prefer jams that hold -their shapes, others like softer jams. Either texture may -be had with Certo jams. If a jam seems stiffer than desired, -break it up with a fork before turning out of the glass.</p> -<p><b><i>The Short-Boil Method</i></b>: Scores of state fair champions in jam -and jelly making and millions of other jelly makers, too, -use Certo and the short-boil method of jelly making. They -know they can depend on Certo for sure results, time and -money saving, and better, richer-flavored jams and jellies.</p> -<p>You may find that Certo recipes call for more sugar than -you usually use. Remember that with Certo no fruit juice -boils away in steam and you usually get half again more -glasses. Thus the extra sugar takes care of the extra juice.</p> -<h3 class="center">HOW TO MAKE JAMS AND JELLIES WITH CERTO -<br /><i>using 25% to 50% less sugar</i></h3> -<p>In any Certo recipe, 2 cups (1½ lbs.) of light corn syrup -may be substituted for 2 cups (14 oz.) of sugar required. -Results will not be satisfactory if more than 2 cups of -corn syrup are used.</p> -<div class="pb" id="Page_32">32</div> -<h2 id="c72"><span class="small">MRS. A SHOWS MRS. B THAT CERTO PAYS FOR ITSELF</span></h2> -<p>Mrs. A and Mrs. B both wanted to make some -raspberry jam. Each had 2 quarts of berries to begin -with and after cleaning and crushing them each -got the same amount of prepared fruit—4 cups.</p> -<p>Both Mrs. A and Mrs. B <img class="inline" src="images/p02.jpg" alt="9 o’clock" width="130" height="130" /> started at 9 o’clock.</p> -<p>Mrs. A added 6½ cups of -sugar to her fruit. Then Mrs. -A simply brought her fruit -and sugar to a tumbling -boil, boiled for 1 minute, -removed it from the -stove and added ½ bottle -of Certo. The jam was done -and it had all of the flavor -of fresh, ripe fruit.</p> -<p class="center"><img class="inline" src="images/p02e.jpg" alt="uncaptioned" width="143" height="196" /></p> -<p>Mrs. A was finished at 9:12.</p> -<p class="center"><img class="inline" src="images/p02g.jpg" alt="9:12" width="119" height="122" /></p> -<p>Mrs. B added 4 cups of -sugar. Then Mrs. B, following -the old-fashioned “cup -for cup” recipe, had to boil -her fruit and sugar about -30 minutes before the jam -thickened. This long boiling -evaporated more than a -third of the prepared fruit -and carried off most of the -natural fresh fruit flavor in -steam.</p> -<p class="center"><img class="inline" src="images/p02f.jpg" alt="uncaptioned" width="144" height="114" /></p> -<p>Mrs. B was finished at 9:45.</p> -<p class="center"><img class="inline" src="images/p02h.jpg" alt="9:45" width="122" height="123" /></p> -<p>Mrs. A got 10 glasses of jam from her 2 quarts of berries.</p> -<p class="center"><img class="inline" src="images/p02k.jpg" alt="uncaptioned" width="516" height="62" /></p> -<p>Mrs. B took 3 times as long and got only 6 glasses of jam.</p> -<p class="center"><img class="inline" src="images/p02m.jpg" alt="uncaptioned" width="314" height="63" /></p> -<p>Mrs. A had shown Mrs. B exactly what she meant when -she said, “Certo really pays for itself!”</p> -<hr class="dwide" /> -<p class="center">Form P-2986 <span class="hst">Printed in U.S.A.</span></p> -<h2>Transcriber’s Notes</h2> -<ul> -<li>Silently corrected a few typos.</li> -<li>Retained publication information from the printed edition: this eBook is public-domain in the country of publication.</li> -<li>In the text versions only, text in italics is delimited by _underscores_.</li> -<li>Sidenotes are represented as headings or footnotes, as seemed appropriate.</li> -</ul> -<div style='display:block; margin-top:4em'>*** END OF THE PROJECT GUTENBERG EBOOK A SHORT CUT TO BETTER JAMS AND JELLIES ***</div> -<div style='text-align:left'> - -<div style='display:block; margin:1em 0'> -Updated editions will replace the previous one—the old editions will -be renamed. -</div> - -<div style='display:block; margin:1em 0'> -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the United -States without permission and without paying copyright -royalties. 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